The Louisiana Creole tomato is legendary no matter how you slice it. But what makes it so special? For starters, it’s not a specific cultivar that makes a tomato ‘Creole,’ but rather it’s the soil that it grows in. Tomatoes must be grown in the rich, alluvial Mississippi River delta soil south of Lake Pontchartrain (which borders New Orleans) to be considered Creole, according to second-generation Creole-tomato farmer Ben Becnel. Plus, since they’re sold locally, they can ripen on the vine – which means you will be enjoying a really rich and juicy, great-tasting tomato.
Creole Tomatoes on display at Ben & Ben Becnel’s Louisiana Farmers Market.
Creole tomato season starts around May and can last through January if there’s not a hard freeze, and locals celebrate them all season long at their kitchen tables, on restaurant menus, and even with a festival. Plus, it’s no secret that where there’s a sliced Creole tomato, the Blue Plate Mayonnaise won’t be far away! Here are some great recipes that are sure to bring juicy Creole tomato flavor to your table.
It’s amazing how delicious a simple tomato and mayo sandwich can be, especially when made with ripe, juicy Creole tomatoes.
This simple salad takes just a few minutes to prepare and makes a delicious, cooling side dish to accompany hot, spicy barbecue and grilled foods.