Tomato Soufflé

In 12-inch skillet, melt 1 tablespoon margarine or butter over medium heat. Add onion and cook until tender, about 10 minutes. Add tomatoes with their juice, sugar, pepper, and 1/2 teaspoon salt. Increase heat to high and cook, stirring often, until all juices evaporate, about 15 to 20 minutes. Meanwhile, in 2-quart saucepan, melt remaining 4 tablespoons margarine or butter over medium heat. Stir in flour and remaining 3/4 teaspoon salt until blended; cook 1 minute. Gradually add milk and cook, stirring constantly, until mixture boils and thickens. Remove saucepan from heat; stir in tomato mixture until blended. Preheat oven to 325 degrees F. Grease 2-quart soufflé dish; sprinkle with bread crumbs. In large bowl, beat egg yolks slightly; beat in a small amount of hot tomato mixture. Gradually stir yolk mixture into tomato mixture, stirring rapidly to prevent lumping. Pour mixture back into bowl. In small bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula, gently fold beaten egg whites, one-third at a time, into tomato mixture until blended. Pour mixture into soufflé dish. Sprinkle with Parmesan cheese. If desired, with back of spoon, make 1-inch-deep indentation all around in soufflé mixture about 1 inch from edge of dish (the center will rise higher than the edge, creating a top-hat effect when the soufflé is done). Bake 45 minutes or until soufflé is puffy and brown and knife inserted under top hat comes out clean. Serve immediately.