Creole Marinated Tomatoes Food

MISSY'S MARINATED TOMATOES

Steps:

• For the dressing: Mix the olive oil, sugar, parsley, basil, vinegar, salt, pepper, thyme, green onions and garlic in a large bowl.
• For the tomatoes: Cut the tomatoes into slices, chunks, quarters or halves, depending on the size. Add the tomatoes to the dressing and marinate for 3 to 4 hours.
• To serve: Lay out the butter lettuce leaves on a platter. Remove the tomatoes with a slotted spoon and spoon generously onto the lettuce. Drizzle over some of the dressing. Sprinkle over lots of whole basil leaves and basil stems with a few leaves on then.

BASIC CREOLE SAUCE

Steps:

• Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
• Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
• Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
• Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
• Allow the sauce to cool completely.
• To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

CREOLE TOMATO SALAD

Steps:

• 1. To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
• To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly, shake vigorously.
• Drizzle vinaigrette over sald and serve at room temperature.

CREOLE TOMATOES

Steps:

• Pour tomatoes into a 2 quart casserole, sprinkle with hot sauce. Mix next 9 ingredients and sprinkle over tomatoes. Add the onion, green pepper and celery, and the sliced sausages. Cover with lid or foil and bake for 1 hour in a preheated 350 degree oven. Great with creamy grits or rice.

CHILLED CREOLE TOMATO SOUP

Steps:

• Cut tomatoes into quarters.
• Cut the jalapeno in half.
• Place tomatoes, jalapeno, salt and basil into a large 4-quart pot and add 2 cups of water. Bring to a simmer and simmer for 90 minutes.
• Pour the soup through a fine mesh strainer or cheesecloth to remove any pulp. Reserve the liquid and place in refrigerator until cold.
• Clean and devein the shrimp. Grill about 2-3 minutes per side, until just done.
• Place shrimp in a bowl with olive oil, red wine vinegar, basil stem, and the juice of one jalapeno. The marinade will continue to cook the shrimp and infuse the flavors.
• Cover and place in the refrigerator.
• Chill 4 shallow soup bowls.
• Ladle the chilled bowls into 1/2-1 cup tomato broth. Remove the shrimp from the marinade and blot the excess marinade with a paper towel then place four shrimp in each bowl. finish with a garnish of fresh jalapeno slivers.

CREOLE TOMATO SALAD

Steps:

• To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
• To prepare vinaigrette, combine oil, vinegar, mustard and garlic in a jar. Cover tightly; shake vigorously.
• Drizzle vinaigrette over salad and serve it at room temperature.