RYAN’S GILROY GARLIC FESTIVAL WINNER!

Chef Ryan Scott, a regular contributor to valleysportspulse.com, won the Gilroy Garlic Festival’s cooking competition (and five-thousand dollars) with this tomato-themed dish. Ttry making it yourself and enjoy!

Winning dish at the Gilroy Garlic Festival
By Ryan Scott

Sundried tomato crusted beef tenderloin with sungold tomato succotash and watermelon beefsteak tomato salad

Tomato jam recipe

4 cups yellow onion, small diced
½ cup ginger, Minced
2 Tlb minced garlic
¼ cup evoo
6lbs tomatoes, blanched and diced
2 cups white balsamic vinegar
1½ cup brown sugar
2 ea cinnamon stick
2Tlb salt

1. Sweat onions, ginger, garlic and evoo in pan till the onions are tender and soft (5-10 minutes). Add tomatoes, vinegar, brown sugar, and cinnamon stick, salt and bring to a boil. Cover with a lid and bake for 2hrs at 300* or until the mixture is thick and jam like. You may have to adjust seasoning with more salt or sugar; it all varies on the tomatoes, so adjust to your liking.

Watermelon and cherry tomato salad with red onion and scallions

1 large sliced heirloom tomato
6 1-inch cubes watermelon (or melon of choice)
½ cup halved cherry tomatoes
3 tbsp sliced scallions
Salt and pepper to taste
¼ cup croutons
¼ cup whole grain mustard
1 cup verjus (or vinegar of choice)
2 cups extra virgin olive oil
1 ½ tsp salt

Procedure
1. To make vinaigrette blend mustard, vinegar, and salt. In a gradual stream add olive oil to blender until it becomes a nice creamy vinaigrette.
2. Season watermelon, tomatoes, red onion, scallions with vinaigrette, salt and pepper and arrange on a thick slice of heirloom tomato that is also dressed and seasoned then arrange on plate.

Sun dried tomato pesto

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
2. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

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