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Roast Beef with Spicy Italian Tomato Sauce

Posted on December 19, 2011.



Roast of beef 4-6 lbs
4 vine ripe tomatoes
2 tablespoons minced rosemary
2 tablespoons minced thyme
1 tablespoon minced lavender
2 tablespoons Italian parsley, minced
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 ounce of red vinegar
1/4 cup olive oil
Salt & pepper


Rub beef with paprika, salt, and pepper; let sit at room temperature for up to 1 hour.

Pre-heat oven to 375 degrees.

In pre-heated pan on high heat, add 2 tablespoons of olive oil; then brown meat on all sides until dark crust starts to form (2-3 minutes each side).

In a large bowl, mix the rosemary, thyme, lavender, salt and pepper. Cut tomatoes in half and stamp the open face of the tomato halves in season mix.

Place roast in the center of a large roasting pan and line the tomatoes face down around the roast. Sprinkle remaining season mix on roast and tomatoes.

Place roasting pan in oven at 375 degrees for 45 minutes (medium rare) to one hour (medium).

Using a spatula, scrape out the tomatoes from the roasting pan and put into a food processor. Tent the roast with foil and let stand while finishing the sauce.

Using the food processor, mix the tomatoes with the parsley, garlic, red pepper flakes, red vinegar, salt, pepper, and the remaining olive oil. Blend until thoroughly mixed.

Pour mix into pot and cook over medium to high heat for 5 minutes, stirring constantly. Serve sauce over meat.


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Posted By: Chief Foodie Officer