Toast to Tomatoes
Post Author: Blog Master!by Lorin Gaudin
Let’s talk tomatoes. Not just any tomatoes— certainly not those pale, plastic-tasting round things that sometimes mask as tomatoes—but fat, brightly colored and juicy Creoles or beefsteaks, small crunchy teardrops, oblong shaped plums, round and red cherry tomatoes or bright orange “tangerines” that are sweet, sweet.
Let’s talk tomatoes that have an unmistakable musky scent of hot earth and sun, causing eyes to close and the imagination to wander—tomatoes with chopped garlic and olive oil, simple slices with fat crystals of salt, or quarters slightly dressed with fresh herbs and a splash of vinegar.
Tomatoes inspire fanciful musings and also some serious debate. In Louisiana much ado is made about what constitutes a true Creole tomato. Then there is the most frequently asked question of all, whether the tomato is fruit or vegetable. There isn’t room here for the myriad opinions as to what is a Creole tomato. Suffice it to say, all parties agree that the soil, water and climate play an integral role. And while some say that any vine ripened tomato is a “Creole,” others maintain that only true “Creole” tomatoes are grown in St. Bernard Parish.
Botanically speaking, the tomato is a fruit. Legally, that’s another story. Late in the last century, a New York food importer had claimed duty-free status for a shipment of tomatoes from the West Indies. He argued that the tomatoes were fruit and therefore not subject to import fees. The Customs Agent disagreed and imposed a 10% duty on the shipment he deemed as vegetables. The U.S. Supreme Court made their decision based on common language use. They held that tomatoes are “usually served at dinner in, with, or after the soup, fish or meat, which constitute the principal part of the repast, and not, like fruits, generally as dessert.” Thus the tomato became a vegetable and the importer had to pay the duty.
The only “duty” we have to tomatoes is not to judge them by the exterior—what with their green streaks, knobbiness and splotchy skin—the ugly outside doesn’t begin to speak of the sweet interior.
Warm Pimiento Cheese-Stuffed Tomatoes
Filed Under: Food Talk
