The Creole tomato was designated as the official vegetable plant of Louisiana in 2003. This delicious variety of tomato is grown only in certain parts of south Louisiana where the soil is just right. Some say "tomato," some say "tomaahto," but in New Orleans, they say "Creoles."
LSU created the Creole tomato around 1956. For warm, moist conditions, an heirloom tomato evolved in Louisiana. This variety's followers are very faithful. Yields of high acidity, round, robust, red tomatoes with lots of juice and delicious flavors of tomatoes.
The tomato is officially defined as a fruit but is commonly considered a vegetable.
Lycopersicon is the botanical name for the Tomato plant. The fruits of these plants are international favorites, and there are more varieties sold of it than of any other vegetable. They may be eaten cooked or raw and are a good source of vitamins. The tomato loves sunshine and is grown as a warm-weather annual, although it is a tender perennial.
Tomatoes are cultivated in greenhouses where winters are too hot to put in orchards for pollination and fruit.
The garden varieties of tomato come from two wild types; L. esculentum and L. pimpinellifolium are originally from western South America.
In the later part of the sixteenth century, the tomato was launched into European farms, although it was not approved as edible ; this may be because it belongs to the Nightshade family (such as the White Potato, Eggplant, Pepper and other members of the Potato family, Solanaceae) and resembles many plants that were known to be poisonous; it turned out to be an exciting ornamental plant.
Tomatoes were cultivated in Virginia in 1781 by Thomas Jefferson, but were not really recognized as edible meat in America until after 1834, and they became even popular a few years ago.
Creole tomatoes are traditionally big, juicy, wealthy and flavorful tomatoes cultivated in the immediate sunlight of warm and humid southern Louisiana River Parishes where wealthy and fertile alluvial soils provide perfect increasing conditions.