June means it's creole tomato season. So what are you going to do with all those tomatoes you get from your neighbor, or while making groceries or going to Creole Tomato Fest? Here's couple of recipes that fit the bill.

Stuffed Creole Tomatoes

6 large, ripe Creole tomatoes
Salt and black pepper
1 clove garlic, pressed or minced fine
2 scallions, minced
3 tablespoons minced fresh basil
1/4 tsp dried thyme
1/2 teaspoon salt
Several slices (4-6 ounces) ham, chopped
1/4 cup of olive oil + extra for drizzling
1 cup white bread crumbs
A shallow, oiled roasting pan

Heat oven to 400F.

Prepare the tomatoes. Wipe clean with a damp towel and remove stems. Cut in half cross-wise, then carefully press out the seeds and water; save for the next step. Season the tomato halves with salt and pepper.

In a large bowl, make the stuffing mixture. Combine the reserved tomato juices, garlic, scallions, basil, thyme, salt ham, olive oil, and bread crumbs. Add a little water if the mixture seems too dry.

Divide the stuffing among the tomato halves a place in the pan, evenly spaced. Drizzle with a little olive oil. Roast for 12-15 minutes, or until the bread crumb mixture is golden brown.

Creole Tomatoes au Gratin

6 large, ripe Creole tomato
About half a stick of butter
About a cup of bread crumbs, seasoned to taste with a combination of dried thyme, oregano, basil
Salt and black pepper
A casserole dish

Heat oven to 350F.

Scald the tomatoes briefly in boiling water, plunge immediately in water to cool.

Peel the tomatoes, then slice, about a 1/4-inch thick.

Add a layer of tomatoes to the casserole dish, sprinkle with salt and pepper, then cover with seasoned bread crumbs. Dot with thin slices of butter. Add more layers constructed the same way, until the tomatoes are used up.

Bake for 45-55 minutes. Cool before eating.