Family lore states that my grandfather cried twice a year -- once when creole tomato season began, and once when it ended. Maybe it's genetic, but I feel the same way. I just got my first box of Becnel's creole tomatoes at Dorignac's this weekend. Becnel's are always the best; maybe it's got something to do with that Belle Chasse soil they're grown in. Or maybe the Becnel family just has the magic touch.There's something about a creole that just doesn't compare to other tomatoes. I've eaten fresh roma tomatoes in Italy, and even they couldn't hold a candle to creoles. The texture is different from other varieties -- grainer, but in a good way, meatier, and more tender. They aren't necessarily even very attractive. The tops usually split, they tend to grow in strange shapes, and the color will often be mottled with green (which I suppose doesn't sound all that unusual for something born and raised in these parts).
I didn't know if Katrina would affect the crops for this year, but my tastebuds will testify that they are as delicious and mouthwatering as ever. I've been eating them alone for at least one, if not two meals a day since Sunday. And I've got a spare box of tissues waiting in the wings come season's end.
1. If a creole tomato's name were Dee, it would be a MaterDee...Sorry, I'll shut up now...
Posted at 6:33PM on May 12th 2006 by Phil