The Creoles of my childhood were ugly and deformed, split to the point of bursting. Picked the day they went to market or set on the windowsill to wait for whichever meal came next — that’s what these tomatoes were good at. Creole tomatoes should be eaten warm, right off the plant, a thing I still look forward to like a child. I’m not saying that I don’t love herbs and fancy cheeses, but a good ol’ ripe Creole doesn’t need any help; it just needs to be eaten.