Creole tomatoes are so good that they should be eaten straight from the vine while they are still warm. Usually when farmers pick creole tomatoes, they are sold the same day they are picked. Creole tomatoes are grown in parishes across Louisiana. Rich soil with low acidity always makes the tomatoes sweet tasting with a long growing season. The definition of a creole tomato is a ripe red tomato grown in Louisiana, but most often in parishes southeast of the parishes along the Mississippi River. It can be grown from many varieties such as Celebrity, Amelia or Christa.
There are more than 250 tomato growers that cultivate the 500 acres of Louisiana today. The tomato growers sell their produce at wholesale warehouses, farmers’ markets, stands on the side of the road or under bridges and yes, at local supermarkets too.
So, let’s go out and support our local farmers.
1 pound fettuccine pasta, cooked al dente and drained (save pasta water)
1 cup of mushrooms, cleaned and sliced
5 green onions chopped
5 ounces Sal & Judy’s truffle Alfredo Sauce
2 cups of pasta water
1 pound peeled crawfish tails (can substitute with shrimp)
4 toes of garlic, minced
2 cups cherry tomatoes cut in half lengthwise
4 ounces extra virgin olive oil
Salt and freshly ground black pepper to taste
In a large pot boil water for pasta. When water reaches boiling point, add salt and pasta. Cook until pasta is al dente.
In a large saucepan, sauté mushrooms, green onions, garlic, tomatoes, salt and pepper in olive oil for 10 minutes on low heat. Add crawfish and sauté for another 5 minutes.
Transfer pasta to a large bowl. Add vegetables and crawfish, pasta water and Sal & Judy’s Truffle Alfredo Sauce and toss.
The LSU AgCenter and the LSU College of Agriculture