- To make rémoulade, stir together mayonnaise, yogurt, mustard, and Creole seasoning in small bowl. Set aside.
- Sprinkle tomatoes with salt and pepper.
- Heat 2 teaspoons of oil in large heavy nonstick skillet over medium-high heat. Add half of tomatoes and cook, turning once, until lightly browned, about 4 minutes. Transfer to platter and keep warm. Repeat with remaining oil and tomatoes. Serve tomatoes topped with rémoulade.
- Per serving: 3 tomato slices and 1 tablespoon rémoulade
Rémoulade is a classic French mayonnaise sauce that typically contains mustard, capers, gherkins, fresh herbs, and anchovies. Our version gets its Cajun ﬂair from the addition of Creole seasoning. You can substitute hot pepper sauce, if you like.