Cheese Soufflé with Tomato Sauce

I’ve always found soufflés easy to make, which makes me suspect the feared collapse is more a part of lore than experience. A slower oven (about 175° C, or 350° F) produces a lower, sturdier soufflé; a faster oven (200° C, or 400° F ) produces a lighter, more vulnerable one. Too much cooking dries a soufflé, but there’s no one right degree of doneness. …