This tomato has caused a great deal of confusion. Creole originally was the name for several different strains that were being grown down in South Louisiana back in the day. It was almost a brand rather than a specific variety. Then, in 1969, Louisiana State University released a tomato called Creole. It was resistant to many of the issues that plagued tomato growers in Louisiana, foremost being humid heat. I do not know what was used to develop that strain. Was it some of those "Creoles" being grown already? Was it something new? Who knows? It probably isn't all that important anymore. The strain I have seems to be the standard for modern Creole. A bright red, rather productive, medium sized fruit that seems to satisfy most palates. Many people here on the Texas/Louisiana border really like it.