Attack of the Creole Tomatoes

"A world without tomatoes is like a string quartet without violins."
-Laurie Colwin, ‘Home Cooking’

June is the month of the Creole Tomato in New Orleans, which means dishes featuring this southern Louisiana crop emerge to celebrate in local restaurants, recipes, farmer’s markets, and at festivals (such as the annual French Market Creole Tomato Festival). What is it about the South that creates such a remarkable tomato? The Creole is an heirloom tomato originally developed to grow especially well in the heat, humidity, and soil of Southern Louisiana. A principal ingredient in Creole cooking, this tomato adds distinct and robust flavor and juiciness whether eaten raw, sliced, or diced for use in salads and sandwiches. 

Attack of the Creole Tomato (louisiana-tastebuds.com)

 

In addition to the Creole variety, there is another legendary Southern tomato, and this Yankee learned that first-hand. Many years ago at the annual Destrehan Plantation Festival  (Destrehan, LA) and far from being a Registered Dietitian at the time, I remember being surprised that anyone would consider frying a green tomato…until I tasted one. Find out the big deal for yourself with this recipe for Fried Green Tomatoes and Cashew Relish from The Flying Biscuit in Atlanta, GA.

I am heading to NOLA later this month and look forward to seeking out these two Southern tomato legends (again) for myself.