Each year in the South, we wait in eager anticipation for Mayand June when Creole tomatoes start appearing in markets and atroadside stands. The term “Creole tomato” means that the tomato, usually beefsteak variety, was grown in south Louisiana’s rich alluvialsoil, and because the fruit stays on the vine longer, its flavor is better. More specifically, these tomatoes are usually grown downriver fromNew Orleans in St. Bernard and Plaquemines Parishes, though tomatoes grown elsewhere in south Louisiana are often labeled “Creole.” These tomatoes have become a quintessential summertime treat in the Bayou State, and we simply can’t get enough of them while they’re in season. This summer, try some of our new favorite ways to use juicy Creole tomatoes.
SHRIMP CREOLE WITH SLOW-ROASTED TOMATOES
Makes 4 to 6 servings (photo on page 21)
This hearty, saucy, New Orleans classic has great depth of flavor thanks to slow-roasted Creole tomatoes.
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 cup chopped
