📝 About This Recipe
In the fertile, alluvial soils of South Louisiana, the Creole tomato reigns supreme as a summer delicacy, prized for its thin skin and explosive, acidic-sweet balance. This preparation honors the tradition of the 'sliced tomato platter,' elevated with a piquant cane vinegar dressing and a hint of smoky heat. It is a quintessential celebration of the Gulf Coast harvest, where the quality of the fruit is the undisputed star of the table.
🥗 Ingredients
The Tomatoes
- 4 pieces Large Creole Tomatoes (perfectly ripe, heavy for their size, at room temperature)
- 1 teaspoon Maldon Sea Salt (flaky texture for crunch)
- 1/2 teaspoon Freshly Cracked Black Pepper (coarse grind)
The Creole Mignonette & Dressing
- 3 tablespoons Steen’s Cane Vinegar (or high-quality apple cider vinegar)
- 1/4 cup Extra Virgin Olive Oil (cold-pressed)
- 2 tablespoons Red Onion (shaved into paper-thin half-moons)
- 1 teaspoon Creole Mustard (grainy style)
- 1/2 teaspoon Honey (to balance the acidity)
- 1 clove Garlic (grated into a paste)
Herbs & Finishing Touches
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1 tablespoon Fresh Chives (snipped into small rounds)
- 6-8 leaves Fresh Basil Leaves (torn by hand)
- 1 pinch Cayenne Pepper (for a subtle back-of-the-throat warmth)
👨🍳 Instructions
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1
Begin by selecting a large, shallow serving platter. A white or ceramic dish works best to showcase the vibrant red hues of the tomatoes.
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2
In a small glass mixing bowl, whisk together the Steen’s cane vinegar, honey, and the grated garlic paste until the honey is fully dissolved.
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3
Slowly drizzle in the extra virgin olive oil while whisking constantly to create a light, temporary emulsion. Stir in the Creole mustard.
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4
Add the shaved red onions to the dressing bowl and toss gently. Let them macerate for 10 minutes; this softens their bite and infuses the oil with flavor.
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5
Prepare the tomatoes by washing them gently in cool water and drying them thoroughly with a soft cloth.
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6
Using a sharp serrated knife or a very sharp chef's knife, remove the core from the top of each tomato.
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7
Slice the tomatoes horizontally into thick rounds, approximately 1/2-inch thick. Consistency is key for a beautiful presentation.
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8
Arrange the tomato slices on the platter in a single layer, slightly overlapping them in a circular or shingled pattern.
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9
Sprinkle the flaky sea salt and the freshly cracked black pepper evenly over the surface of the tomatoes. Let them sit for 2 minutes to draw out a small amount of juice.
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10
Using a spoon, drizzle the cane vinegar and onion mixture over the tomatoes, ensuring each slice gets a bit of the dressing and a few slivers of onion.
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11
Dust the entire platter with a tiny pinch of cayenne pepper for that authentic Louisiana kick.
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12
Scatter the chopped parsley, snipped chives, and torn basil leaves over the top just before serving.
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13
Serve immediately at room temperature to ensure the full profile of the tomato's natural sugars is experienced.
💡 Chef's Tips
Never refrigerate your Creole tomatoes; cold temperatures destroy the delicate enzymes that give them their flavor. Use a serrated knife to slice the tomatoes to avoid bruising the flesh or squishing out the seeds. If you cannot find Steen’s Cane Vinegar, a mix of apple cider vinegar and a drop of molasses is a fair substitute. Wait until the very last second to add the salt, otherwise, the tomatoes will release too much juice and become soggy. For an extra layer of flavor, add a few drops of Louisiana-style hot sauce to the dressing.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a local Abita Amber ale. Serve alongside a blackened redfish or grilled shrimp for a complete Gulf Coast meal. Accompany with a side of crusty French bread to soak up the leftover tomato juices and vinaigrette. Add a few crumbles of local goat cheese or blue cheese on top for a creamy contrast. This makes an excellent topping for a simple piece of buttered toasted brioche.