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AT SEASON’S PEAK
K
nobby, orange-to-red Creole tomatoes are a sure sign of
warmer weather. They’re great eaten out of hand, sprinkled
with salt, on salads and sandwiches, and in sauces. They
were named the official vegetable of Louisiana in 2003, although
technically a tomato, even a Creole tomato, is a fruit. Creole aren’t
one particular cultivar.The name Creole refers to where the tomatoes
are grown — typically the fertile fields of the southeastern part of
Louisiana, in particular St. Bernard and Plaquemine parishes. The
unique river soils and warm climate of these parishes produce sugar-
sweet Creoles with an exceptional “tomatoey” flavor.
Chef Tory Mcphail’s Creole Tomato Jam
Makes 1 pint
WHAT YOU WILL NEED
1
garlic bulb, peeled and sliced
1
sweet onion, julienned
½ teaspoon vegetable oil
3 large Creole tomatoes, peeled, cored, and rough-chopped
2½ teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
1
cup dark brown sugar
2 teaspoon Crystal hot sauce
2 teaspoon Worcestershire sauce
Juice of 1 lemon
HOW TO PREP
Add garlic and onion to a large pot with oil and sauté over medium
heat until garlic is golden brown. Add remaining ingredients and stir to
combine. Reduce heat to low and allow mixture to simmer uncovered
for 2 to 3 hours or until jam is dark and thick, stirring occasionally. Pour
the jam into sterilized jars. Refrigerate for up to 2 weeks.
Creole Tomato Ketchup
Makes about 2 cups
WHAT YOU WILL NEED
8 cups Creole tomatoes, cut in half
2 cups red wine vinegar
⅔ cup dark brown sugar
4 teaspoons Rouses salt
2 teaspoons Rouses black pepper
¾ teaspoon Worcestershire sauce
HOW TO PREP
Bring tomatoes, vinegar, sugar, salt and pepper to a boil in a large
skillet over medium-high heat. Reduce to a simmer and cook until
mixture is thick and liquid has evaporated, about 20 to 25 minutes.
Transfer to a blender and purée until smooth. Strain mixture through a
fine-mesh sieve. Mix in Worcestershire Sauce. Serve chilled.
Creole Tomato Salsa
Makes about 2 cups
WHAT YOU WILL NEED
2
large Creole tomatoes, chopped
½ large white onion, peeled and minced
¼ teaspoon minced raw garlic
1
habanero or jalapeño pepper, stemmed, seeded and minced
¼ cup chopped cilantro leaves
1
teaspoon red wine vinegar
Rouses salt and freshly ground pepper
HOW TO PREP
Combine all ingredients in a medium bowl. Place in the refrigerator
to marinate for 30 minutes. Stir and serve with chips or as a topping.