The Creole Tomato
Julie Fortenberry, RD, LDN
As summer approaches, the vine-ripened locally grown Creole Tomato enters our farmers market. Creole Tomatoes are found along the Mississippi River, and its unique flavor comes from our warm climate and fertile soil. They are an essential ingredient in many New Orleans-inspired recipes. Most importantly, tomatoes are a good source of potassium, vitamin C and A. When cooked they also provide lycopene, which is thought to reduce cancer risk, cardiovascular disease and macular degeneration.
Cold Tomato Salad
I love this one because you can keep it in the fridge a couple days for a quick add onto your dinner.
- 4 sliced, peeled cucumbers
- 3 Creole tomatoes, cut into wedges
- ½ small red onion, sliced very thin
- 1 cup fresh, torn basil leaves
- 1 tablespoon extra virgin oil
- 2 teaspoons balsamic vinegar
- Sea salt and freshly ground pepper to taste
- Combine all ingredients together and serve chilled.
Julie Fortenberry is a registered dietitian at Touro Infirmary. She obtained a Bachelor of Science degree in Nutrition and Dietetics from the University of Southern Mississippi. Julie believes that lifestyle changes and wholesome nutrition are obtainable, and brings real-life understanding to wellness and nutritional counseling.