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cheese (piled lightly into a cup to measure, divided)
2-3 tablespoons fresh parsley leaves <chopped)
Slice tomatoes 1/2-inch thick and arrange in a single layer on a large, deep, heatsafe platter. Set aside.
Melt butfer in a medium size pot. Add onion. Cook on low until transparent, about 3 minutes. Whisk in flour. Cook 2 minutes more.
WTiisk in milk, pepper and hot sauce, if desired. Cook, whisking until thickened and bubbly, about 5 minutes. Remove from heat. Stir in 2 cups cheese until melted.
Spoon hot sauce over tomatoes. Sprinkle remaining 1/2 cup cheese over top. Garnish with parslev. Serve immediately- ly
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