This is a wonderful early fall recipe and works especially well served with a salad on the side.
Salt and pepper to taste
1cupcheesegrated (Swiss or cheddar both work, with the Swiss being more traditional)
Preheat the oven to 400F
Select a baking dish into which the tomatoes fit snugly* while upright, roughly 8 inch x 8 inch or a little larger. Line with parchment paper and set aside.
Melt the butter in a pan on medium heat and add the flour. Stir until mixed.
All at once, add the milk and whisk until you have a smooth béchamel. Continue to whisk the mixture until the sauce comes to a boil. Boil for 3 minutes. Salt and pepper to taste. Remove the sauce from the heat and allow it to cool for 10 minutes.
While the sauce is cooling, slice the top off each tomato and with a spoon carefully scoop out the insides of the tomato. Set the insides aside and save them for a tomato sauce or a curry, such as this one.
Carefully place the empty tomatoes into the baking dish.
Add the grated cheese and eggs to the cooled sauce and whisk until everything is well incorporated.
Fill each tomato about 2/3 to ¾ with sauce.
Bake for 30 minutes until the soufflé has risen and browned on top. Serve immediately.
* note that I neglected to do this and some of my tomatoes tipped over during the baking, spilling their contents. The result is delicious either way, but more eye-catching when the tomatoes stay upright.