1/2 cup dried tomatoes (about 3 ounces)
3 plum tomatoes
4 ounces fresh mozzarella
6 round whole-wheat rolls (about 3 to 4 inches in diameter)
1/2 stick (1/4 cup) unsalted butter
3 tablespoons all-purpose flour
1/2 cup whole milk
1/4 cup heavy cream
2 tablespoons fresh flat-leafed parsley leaves
4 large eggs

Preheat oven to 375�F.

1. In a small bowl cover dried tomatoes with boiling water by 1 inch. Soak dried tomatoes 30 minutes. Drain tomatoes in a sieve and pat very dry.

2. Quarter and seed plum tomatoes. Cut tomatoes into 1/4-inch dice and drain on paper towels. Pat tomatoes dry. Cut mozzarella into 1/4-inch dice.

3. Cut off and discard top thirds of rolls. Hollow out centers of rolls, leaving a 1/3-inch-thick shell. Melt 2 tablespoons butter and brush insides of shells. Season shells with salt and pepper and arrange on a baking sheet.

4. In a saucepan melt remaining 2 tablespoons butter over moderately low heat and whisk in flour. Cook roux, stirring, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. In a food processor pur�e together milk mixture, dried tomatoes, parsley, and salt and pepper to taste until smooth.

5. Separate eggs. Transfer pur�e to a large bowl and stir in yolks, plum tomatoes, and mozzarella. Cool mixture completely. Bread shells, egg whites, and tomato mixture may be chilled, covered, up to 6 hours.

6. In a large bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks. Stir one fourth whites into tomato mixture to lighten and fold in remaining whites gently but thoroughly.

7. Divide souffl� mixture among shells and run tip of a knife around edges of souffl�s to aid rising. Bake souffl�s in lower third of oven until puffed and golden brown, 18 to 20 minutes.

Serves 6 as a light main course.