The delicious Louisiana Creole tomotoes are in season and available now at the Crescent City Farmers Market (and all around the area). Here's a recipe to try in honor of their arrival.
4 large (about 2 lbs.) tomatoes
1 lb. andouille or sweet sausage (casing removed), coarsely chopped
1/2 cup chopped green pepper
1/2 cup chopped celery
2 tsps. minced garlic
2 tsps. thyme leaves, crushed
2 eggs, lightly beaten
Use tomatoes held at room temperature until fully ripe. Preheat oven to 350 degrees.
Cut off stem end of each tomato. Scoop out pulp (save for stews, soups, etc.) leaving 1/2 inch thick shells. Turn tomatoes upside down to drain; set aside.
Heat a large skillet until hot. Add sausage. Cook and stir until sausage is browned, about 3 minutes. Add green pepper, celery, garlic and thyme. Cook and stir until vegetables are tender, about 2 minutes. Remove from heat. Stir in eggs.
Spoon meat mixture into reserved tomato shells. Place in a shallow baking pan containing 1/2 inch water. Cover and bake until tomatoes are tender, 20 to 25 minutes.
Yield: 4 portions
[ via Crescent City Farmer's Market and Louisiana Cooperative Extension Service - LSU Agricultural Center ]
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