Stuffed Baked Creole Tomato Recipe

A couple weekends ago Jeremy and I had a fantastic dinner of tomatoes three ways: heirloom tomato with gourmet salts, fried green Creole tomatoes, and stuffed baked Creole tomato.  It was such an amazing way to enjoy the summer abundance of tomatoes.  Below are pics and recipes for each.  I hope you’re all getting creative with the abundance of tomatoes this season!  Enjoy!

tomato-creole-stuffed

Heirloom tomato
We got this heirloom tomato in our Hollygrove market box and decided it was so amazing looking that we’d better just eat it raw with salt.   Jeremy’s parents gave me a very cool variety of gourmet salts for my birthday, and this was a perfect use for them.  The salts we used were Bolivian Rose (Andes Mountains), Sel Gris de Guerande, Cyprus Flake, Velvet de Guerande, Fleur de Sel, and Cyprus Black Lava. They were all tasty on the tomato although the Cyprus Black Lava and the Bolivian Rose were my favorites.

Sliced heirloom tomato – divine!

Fried Green Creole Tomatoes
At our favorite little road side stand on Hwy 90, I noticed some green Creole tomatoes and of course immediately thought about frying them.  They came out awesome.  I sliced them about a quarter inch thick and then breaded them in Zatarain’s cripy fish fry.  They fry rather quickly and really only needed a couple minutes per side. Serve with a remoulade sauce.

Breaded Creole tomato – pre-frying

Fried Green Creole Tomatoes – Yum!

Yield: 6 tomatoes

Stuffed Creole Tomatoes

Ingredients:

6 firm, ripe Creole tomatoes – 1/8 inch cut off the top, cored and seeded
1 teaspoon kosher salt
1 cup homemade French bread crumbs
3 tablespoons light olive oil
3 ounces feta cheese, crumbled
3 tablespoons mixed olives, sliced
Dried oregano, basil, garlic powder and dill – to taste
Parmesan cheese for sprinkling

Method:

  1. Pre-heat the oven to 375 degrees Fahrenheit.
  2. After coring the tomato, sprinkle the inside with salt and place upside down on layers of paper towels.  Let this stand about 30 minutes to remove the excess moisture
  3. Combine the breadcrumbs, olive oil, feta, olives and herbs in a mixing bowl
  4. Dab the tomatoes dry with a paper towel and then stuff with the bread crumb mixture and top with shredded Parmesan cheese
  5. Place on a foil lined baking sheet and bake for about 20 minutes – serve immediately
  • These re-heat pretty well if need be – but it’s best to cut them up on a reheat
  • As always, play with the ingredients to suit your tastes. There’s really no wrong way to do these!

Prep:30 minutes

Cook:20 minutes

Total:50 minutes

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