My new Creole marinated tomatoes are super easy savory snacking fun, y'all! Garden-fresh red and green tomatoes, sliced and seasoned with salt, pepper and cayenne. Then covered with homemade Creole mustard vinaigrette, and chilled til cool and tangy heat-beating yum-deliciousness. Yep and yay...

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I Just Knew That It Was Meant to Be...

One of my favorite things about summer is all of the garden-fresh tomatoes that Mark grows in our backyard. He plants several varieties each year, babying them for weeks on end until they flower and blossom into vibrantly-colored, edible works of art. 

Well, I had the craving to create my Creole mustard vinaigrette recipe the other day. And, I just knew immediately that it would end up covering some of this highly coveted backyard bounty at some point.

What I didn't realize was how strong the craving actually was, though. And that I felt like I could not literally live another day until I had Creole marinated tomatoes going in the fridge. So, I acted quickly and whipped up a batch for us.

And, I immediately fell in love with the texture juxtaposition, y'all! The marinated red tomatoes are super soft. And, the marinated green tomatoes are meatier but just as tasty as the reds. I love, love, love the colors, too. And the fact that you can eat them together. Or, snack on the fleshier green ones when you need a sassy, more substantial snack. And save the red ones for when you want a soft yet robust side dish for say, grilled meats.

These Creole marinated tomatoes are delicious any way that you eat them. And, they're just sooo easy that it only takes about 15 minutes to get the cold, refreshing veggies going in the fridge. 

How to Make Creole Marinated Tomatoes

Start the Creole marinated tomatoes by slicing the red and green tomatoes. You'll probably want to slice the red tomatoes thickly and the green tomatoes a little thinner. The flesh doesn't break down on the green ones during the marinating process. So, if you're not a die-hard green tomato fan you'll probably like them much better if you slice them thinly. 

Next, pour the Creole mustard vinaigrette over the tomato slices, then stir until well-combined: 

Finally, cover and tuck the Creole marinated tomatoes into the fridge. Several hours should do the trick. But, you can leave them in the fridge for up to three days. They just get better and better with age. So, this is definitely a recipe for you if you like to plan your weekly eats ahead of time. 

Super refreshing from the very first bite, these Creole marinated tomatoes are one of my new favorite ways to enjoy garden-fresh tomatoes. The sweet and spicy Creole mustard dressing permeates every inch of the tomatoes, creating a continuous flavor popping experience that's delightfully addictive. 

So addictive, in fact, that I already plan on making a double batch next time, because the first one went way, way too fast. Yep!

Share these Creole marinated tomatoes with those who bring their own sort of cool and sassy refreshment into your life. And see y'all on the yum side...

Creole Marinated Tomatoes

Creole mustard vinaigrette covers the sliced tomatoes overnight, infusing each green and red tomato slice with a zesty savory flavor with balancing pops of honey.

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Course: Appetizer/ Side Dish, Salad

Cuisine: Cajun/Creole

Keyword: creole marinated tomatoes, marinated green tomatoes, marinated red tomatoes, marinated tomatoes

Prep Time: 15 minutes minutes

Servings: 4 people

Author: Lyn Corinne Liner

Ingredients

• 3 to 5 pounds medium-sized red and green tomatoes
• salt, black pepper and cayenne pepper to taste
• ½ batch Creole Mustard Vinaigrette

Instructions

• Slice red tomatoes thickly and green tomatoes thinly.
• Arrange in a covered bowl or dish, then season with salt, black pepper and cayenne pepper.
• Pour about half of a batch of Creole mustard vinaigrette over the sliced tomatoes.
• Stir lightly until the dressing saturates the tomatoes completely.
• Refrigerate for several hours, but preferably overnight.

Notes

The red and green tomato slices have different textures. The red slices are softer, while the green tomatoes have a more meaty flesh. I love this juxtaposition in textures. But, if you don't, simply use all red tomato slices. 

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