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 and along the Louisiana areas.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 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, local supermarkets.
Sooooooooo, let us go out and support our local farmers at our farmers’ markets, wholesale warehouse, side of the road or under bridges and especially in our local supermarkets.
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