Does adding Tomato to a Cajun dish make it Creole?

No

a “creole” when describing a dish generally means tomato/onion/celery/peppers. “Creole” when describing a cuisine just means “a lot of different things mixed together”.

You need to learn the demographics and history between each culture. Creole and Cajun are totally different including where each originated from. The only thing they have in common is both groups of people were exiled from their native countries and ended up residing in South Louisiana.

Cajun or “Acadiennes” are originally from France. Tomatoes are traditionally uncommon in classic Cajun recipes : brown jambalaya, gumbo, etoufee, corn macque choux, fricasse, etc… Onions , celery, bell peppers and garlic are cooked down in the roux or brown gravy to smother the meat.

The use of tomatoes in Creole cuisine is often traced partly to the strong Spanish influence in New Orleans. Dishes such as: shrimp creole, red jambalaya (New Orleans style), sauce piquante, etc … are not Cajun. Spices from the Caribbean and Africa were used to flavor most creole dishes.

Creole gumbo usually has tomatoes and okra and seafood.
Cajun gumbo never had tomatoes rarely okra and is often chicken and sausage.

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Creole and Cajun are totally different including where each originated

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Cajun or “Acadiennes” are originally from France.

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Lots of people in LA that are called Cajun are actually "Creoles" from France by definition