Recipes

CREOLE TOMATO RED SAUCE

 Ingredients:
4 large or 6 medium Creole tomatoes
2-3 Tbsp olive oil
1 tsp red pepper flakes
One large onion chopped
1 roasted red, yellow or orange bell pepper chopped
6-8 cloves of garlic chopped
2 bay leaves
1 to 2 cans tomato paste
Season to taste with salt, pepper, Paul Prudhomme Salt-Free Seasoning, thyme, oregano, parsley and basil (fresh basil and flat-leaf parsley preferred)

Method: Roast the bell pepper in a 400 degree oven till the skin blackens and pulls off easily after cooling. Remove pepper skin and seeds, chop, and set aside. Remove the tomato cores and score the bottoms. Bring approximately 4 quarts of water to a boil and boil the tomatoes for no more than three minutes. Pull sooner if the skins begin to pull back. Drop in an ice bath and remove the skins. Drain the water and crush the tomatoes in a glass bowl. Heat a sauté pan and add olive oil and red pepper flakes. Add onion and season it (don’t add herbs till tomatoes are in the pan). Cook onion down until soft (almost caramelized) and add garlic and roasted bell pepper, and season. Do not let the garlic brown or it will turn bitter. Add the tomatoes, bay leaves and dry herbs (add the fresh basil and parsley at the end). Add one can of tomato paste and add the second one only if needed. Turn fire to low, season to taste and simmer for approximately 30 minutes. Add fresh basil and parsley at the end and serve over your favorite pasta.

STEWED OKRA, CORN & CREOLE TOMATO 

Ingredients:
1 large Creole tomato
1 lb fresh okra
1 ear of corn
3-4 Tbsp olive oil
1 cup of chicken stock
One large onion chopped
6 cloves of garlic chopped
1 can tomato paste
Season to taste with salt, pepper, Paul Prudhomme Salt-Free Seasoning, thyme (very little), and flat-leaf parsley

Method: Cut the corn directly off the cob and set aside. Cut okra on the bias (keeps it from getting slimy) and sauté in olive oil for a few minutes on medium-high heat. Remove from heat and place okra in a glass bowl. Add onion, salt and pepper. Once the onion softens, add chicken stock. Reduce chicken stock and stir often. Once the chicken stock has a gravy-like texture, add garlic and cook for a few minutes. Add the okra, season and stir. Add the tomatoes, corn and tomato paste. Turn fire to low and simmer for approximately 15-20 minutes. Add fresh chopped parsley and serve.