Creole Tomatoes tolerate heat and humidity, ripening into a meatier-than-average tomato with outstanding flavor. Developed at LSU for warm, humid areas, the indeterminate vines delight with high yields of juicy fruit that resists cracking.
Matt Ranatza is a third-generation farmer based in Belle Chasse, La. His grandfather in 1937 grew the first Creole Tomatoes. The farm has expanded to include local favorites such as cauliflower, cabbage, peppers, squash, satsumas, navel oranges and eggplant.
- Fresh mozzarella
- Olive oil
- Sea salt