Creole Tomatoes

Cynthia Clifton  |  7/15/2015 11:30:42 PM

Creole tomatoes are so good especially when eaten straight from the vine while they are still warm. Creole tomatoes are grown mainly in river parishes that have rich, alluvial soils. The definition of a creole tomato is a ripe red tomato grown only in Louisiana, but most often in parishes that border along the Mississippi River. The tomato may actually be from a variety such as Celebrity, Amelia, Christa, etc., but must be grown in Louisiana to have the official designation of creole tomato.. 

There is an estimated 250 produce growers in Louisiana that grow tomatoes on more than 500 acres of  land. Tomato growers sell their produce at wholesale warehouses, farmers’ markets, road-side stands, under bridges and yes, even at local supermarkets.

Sooooooooo, let’s go out and support our local farmers at our farmers’ markets, wholesale warehouse, road stands or under bridges and in our local supermarkets.

Creole Truffle Alfredo Pasta
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 for 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.

(Serves 4-6).


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