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Bechamel of Gouda and Fresh Tomato Red, ripe tomatoes peeking out of a hot, creamy cheese sauce all melty and yummy. Too divine for words. Add a loaf of crust bread to sop up the sauce and a bottle of local wine for a heaven in no time flat. Makes a yummy side, too, with your favorite grilled summer fish like salmon, sole or mahi mahi. Serves 4 as a meatless main dish or 6 as a side. 4 large beef steak tomatoes ‘•or enough of another variety to serve 4-fi) 2 tablespoons butter (margarine not recommended) 2 tablespoons flour (allpurpose white or whole wheati 1 small onion (chopped, about 112 cup) 1 112 cups whole or 2-percent milk (other milks not recommended)
Pinch ground black or white pepper 114 teaspoon kosher salt <or to taste) 1/2 teaspoon hot sauce ioptional) 21/2 cups shredded Gouda
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