May-June 2016_nobleed

AT SEASON’S PEAK K nobby, orange-to-red Creole tomatoes are a sure sign of warmer weather. They’re great eaten out of hand, sprinkled with salt, on salads and sandwiches, and in sauces. They were named the official vegetable of Louisiana in 2003, although technically a tomato, even a Creole tomato, is a fruit. Creole aren’t one particular cultivar.The name Creole refers to where the tomatoes are grown — typically the fertile fields of the southeastern part of Louisiana, in particular St. Bernard and Plaquemine parishes. The unique river soils and warm climate of these parishes produce sugar- sweet Creoles with an exceptional “tomatoey” flavor. Chef Tory Mcphail’s Creole Tomato Jam Makes 1 pint WHAT YOU WILL NEED 1  garlic bulb, peeled and sliced 1  sweet onion, julienned ½ teaspoon vegetable oil 3 large Creole tomatoes, peeled, cored, and rough-chopped

2½ teaspoons kosher salt ½ teaspoon black pepper ½ teaspoon cayenne pepper 1 cup dark brown sugar 2 teaspoon Crystal hot sauce 2 teaspoon Worcestershire sauce Juice of 1 lemon HOW TO PREP

Add garlic and onion to a large pot with oil and sauté over medium heat until garlic is golden brown. Add remaining ingredients and stir to combine. Reduce heat to low and allow mixture to simmer uncovered for 2 to 3 hours or until jam is dark and thick, stirring occasionally. Pour the jam into sterilized jars. Refrigerate for up to 2 weeks. Creole Tomato Ketchup Makes about 2 cups WHAT YOU WILL NEED 8 cups Creole tomatoes, cut in half

2 cups red wine vinegar ⅔ cup dark brown sugar 4 teaspoons Rouses salt

2 teaspoons Rouses black pepper ¾ teaspoon Worcestershire sauce HOW TO PREP

Bring tomatoes, vinegar, sugar, salt and pepper to a boil in a large skillet over medium-high heat. Reduce to a simmer and cook until mixture is thick and liquid has evaporated, about 20 to 25 minutes. Transfer to a blender and purée until smooth. Strain mixture through a fine-mesh sieve. Mix in Worcestershire Sauce. Serve chilled. Creole Tomato Salsa Makes about 2 cups WHAT YOU WILL NEED 2  large Creole tomatoes, chopped ½ large white onion, peeled and minced ¼ teaspoon minced raw garlic 1  habanero or jalapeño pepper, stemmed, seeded and minced ¼ cup chopped cilantro leaves 1 teaspoon red wine vinegar Rouses salt and freshly ground pepper HOW TO PREP Combine all ingredients in a medium bowl. Place in the refrigerator to marinate for 30 minutes. Stir and serve with chips or as a topping.

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