Prepare a 12-c. (3 qt.) souffle dish
by dusting it lightly inside with flour.
Core and chop the tomatoes.
Heat 1 tbs. of butter in large skillet and add tomatoes.
Cook over low heat for approximately 30 min. to reduce liquid,
but be careful not to let them scorch.
Push through strainer to remove seeds and skins
(you should have about 2 c. of smooth pulp).
Add tomato paste and mix. Set aside.

In top of double boiler, melt the remaining butter
and then add flour, mixing thoroughly.
Cook for about 4 min., stirring constantly.
Add milk and continue stirring (or whisking)
to eliminate lumps. Add tomato mixture and blend well.
Add cheese and stir until it melts.
Allow to cool for about 30 min. Preheat oven to 350°.

Beat egg whites with cream of tartar until stiff.
Fold one-quarter of the beaten egg whites
into the tomato mixture. Pour this a little at a time
over the remaining egg whites, folding in with a slow,
careful rolling motion until the two elements are combined.
There may still be a few lumps of egg whites--do not overmix.
Pour into prepared souffle dish and
bake in center of oven for 30-min., or until
the souffle has risen and is lightly browned on top.
Serve immediately.