Prep Class: To Tomato or Not to Tomato?

There is a lot of debate amongst both my friends and the interwebs over one particular ingredient when it comes to making gumbo - tomatoes. Personally, I think that if the gumbo has okra in it that the tomato is needed for acid and sweetness balance - and sometimes I prefer to use all green heirloom tomatoes to even add a slight hint of bitter acid to the balance that goes into the gumbo. Battles have been fought and friends lost over this argument (see: A Short History of Gumbo). I don't even discuss the making of gumbo with one of my co-workers (from Louisiana) because I prefer tomatoes - and she has a religious objection to them in gumbo. I've gone both ways in the making of gumbo - but the recipe I intend to share admittedly makes use of the tomato. So, you can now have your own internal debate about whether you will leave it in or take it out - but just remember you aren't going to get the goodness my recipe intended if you leave it out... so, make your choice wisely :).