Monday, July 20, 2009

Creole Tomato Sauce

Creole tomato sauce made from garden fresh tomatoes, onion, green & red bell pepper, celery & seasonings.

Creole Tomato Sauce

For me, it was a busy weekend around here, and appropriately, much of it centered around food. I don't know why I didn't make some aspect of the food industry my career. Sure would have been fitting since I apparently love it so much! It would have been super cool to have done something like this and make a career with it for sure.

Yes, I caught up on some household chores, dusted, vacuumed, cleaned the kitchen, weeded through some magazines for the recycle bin, cleared a bit of clutter (which seems to just expand under my watch), and those other such pesky tasks.

But I also made a recipe of Pistolette French rolls to go along with a shrimp dish that I made later in the evening. I also cleaned and peeled several pounds of shrimp to put up in the freezer. I froze the juice of some lemons, limes and oranges. And, I put away the last big harvest of ripe tomatoes from the garden.

I've previously posted about how I prefer the freezer method when putting tomatoes up, as opposed to canning. Oh, I only wish I had enough sunny yard space to plant for a huge tomato harvest, but we have far too many oak trees for that. So, since I don't have a lot of tomato plants and my pantry storage is limited anyway, the freezer method works the best for me.

So far this year though, I've managed to beat the pests to my tomatoes for a change, so I've actually had a halfway decent tomato harvest out of the dozen or so plants that I do have down. And ... there are some new blossoms and new baby tomatoes on the vines, so I'm hopeful that I'll be seeing at least a few more on the next round!

Once the tomatoes began to ripen, I started off putting up some Romas - just the meat of the tomato itself without the seeds and juice. Then I decided to put some of the larger tomatoes up as just plain diced tomatoes. Next, I decided to stew some of them down, just plain without seasonings. You can pick up the directions for the plain stewed tomatoes here.

So this next batch of tomatoes I considered freezing whole, described here, but then I decided instead to put up some Creole tomato sauce, and hopefully I'll be able to catch the whole tomatoes next harvest.

In truth, I use diced and stewed the most, and Creole tomato sauce is just really stewed down tomatoes that are seasoned a bit, with, what else? The Trinity!

Well, The Trinity, with an addition of some sweet, red bell peppers and a few seasonings.

These Creole tomatoes are popular in this part of The South and can be used in just about any casserole or skillet dish where you would normally use a seasoned stewed or diced tomato. They are especially perfect to use for Shrimp Creole, of course! We, in fact, had that for dinner yesterday.

Well, I'm off to finish catching up on things about the house today - most especially those things outside while we are being blessed with this absolutely glorious cool weather!

For more of my favorite canning and preserving recipes, visit my page on Pinterest!

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Recipe: Creole Tomato Sauce

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 45 min | Yield: About 4 to 6 servings

  • 1 tablespoon olive oil
  • 1-1/2 cups chopped Vidalia or other sweet onion
  • 1-1/2 cups chopped sweet bell pepper, red, green, orange, yellow or a combination
  • 1/2 cup chopped celery
  • 2 tablespoons chopped garlic
  • 4 pounds garden fresh, prepared tomatoes, peeled, cored, hand crushed and juices retained (about 6 cups)
  • 1 teaspoon granulated sugar
  • 3 small bay leaves
  • 1 teaspoon dried thyme
  • 1-1/2 teaspoons kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste

Heat the olive oil in a large skillet over medium to medium high heat. Add the onion, green and red bell peppers, and celery. Saute until tender. Add the garlic and cook for an additional 2 minutes.

Add the prepared tomatoes, sugar, bay leaves, thyme, salt & pepper, and bring mixture to a boil. Reduce to a simmer and cook for 45 minutes. Set aside to cool. Use for recipes calling for stewed or diced tomatoes.

To Put Up: This recipe is written for freezer preserving, not canning. Double to put up. Label freezer bags and measure out a portion 15 to 16 ounces per bag (most canned tomato sauces are about 14.5 ounces). Squeeze out the air, seal, and lay flat. Place into freezer until set.

Cook's Note: For detailed instructions on how to prepare fresh tomatoes, visit my webpage here.


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Posted by on July 20, 2009
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  1. Yum, yum, yum! If you didn't want to freeze it this would be super easy to can and process.

    ~Mrs. M

  2. Wow, you've been busy! We've got lots of tomatoes on the vine but none ripe yet... I better figure out what I'm going to do with all of them, so thanks for the tips!

  3. I like to put my whole tomatoes in the freezer overnight and then toss them in a sink of cold water for a minute. The skins just slip off and they are so much easier to handle a little frozen. I am definitely going to make this yummy creole sauce. Thanks for the recipe.

  4. Your creole sauce sounds just delicious. I loved your pictures. Thanks for sharing the recipe and the tips with us.

  5. Oh my goodness, Mary! I was finally able to pull up your blog without interference from IE!This is the first time in quite awhile, so I'll be browsing for a bit.
    This sauce sounds so good- my but you've been so busy! I picked my first large tomat yesterday, and picked cherry tomatoes last week. Seems a little late as I usually have my first by the 4th.
    Love your pictures and all the tips!

  6. It's been really cool here too in the Ozarks.

    From reading all the good recipes you have on your blog, I agree that you probably should be a chef somewhere.

    Hey, how about my house?

  7. It is hard to believe but we are cooler here than we've ever been, just 75º right now...but a few showers on there way...little rumble of flowers will like it ;D

    You are one of the most industrial bloggers that I know of!

    Now...go fix you a lemonade and relax...teehee!

  8. Thanks ladies! Mrs. M, definitely great for canning for sure. Bev, you're right - freezing whole is great, and I may even do that for the next round. Thanks Mary! And Lynda, so happy to see you back!! I'm sure you'll have loads of 'maters soon. LOL PG, don't know about that chef thing. I'm just a self taught southern cook. I've seen those chefs and they intimidate me. The first time a head chef yelled at me, I'd be in tears! Wow, Tammy, thanks! Can you believe this cooler weather? I've been out piddling in the gardens, pulling weeds and fertilizing and trying to chase off white flies from the veggie patch. I also finally got the rest of my new plants in the ground. Geez... that took long enough!

  9. Well at least SOMEONE is cool somewhere!!! 104 at 8 p.m., this is crazy! But reading yr wonderful recipes is cooling me off and settling me down. Thank you for that Creole T. Sauce recipe, VERY handy.

  10. How perfect! I need to save and store a load of fresh tomatoes and you have the answer as always!

  11. I have never had a creole tomato sauce before. Yours looks yummy!

  12. I think I want to live at your house.

  13. This sounds great! And yes, you have been busy :)

  14. Oh Mary thanks- another delicious recipe for me to try- I'm still trying to use up my tomatoes.

  15. Yes, Mary, this wonderful cool weather has been so delightful! I'm going outside to my garden along with you! Bye for now! Roz

  16. Sweet Mother of Pearl, that looks DELICIOUS! Now I know what to do with all the tomatoes I've gotten! Thank you for having printable recipes. That is a fabulous touch.

  17. Creole sauce is so good on meatloaf!!!


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