ROAST BEEF WITH SPICY PARSLEY TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- To make the beef roast, preheat the oven to 375 degrees F.
- Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.
- Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.
- To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegar and the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.
- To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.
BEEF IN TOMATO SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
- Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
- Cover and place pot over low heat. Let it steam for 20 minutes.
- Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
- Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
ROASTED TOMATO SAUCE
Instead of simmering them on the stove, roast the ingredients together in the oven for a roasted tomato sauce with a rich, smoky taste.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P1DT30m
Yield Makes 4 1/4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Use a sharp paring knife to core the tomatoes. Cut tomatoes in half; transfer to one large (or two smaller) rimmed baking sheet; add onion, carrots, garlic, and thyme.
- Toss tomato mixture with oil; season generously with salt and pepper. Spread in a single layer (turn tomatoes cut side down). Roast until tender, 45 minutes to 1 hour. If vegetables begin to brown too quickly, push them toward the center of the sheet.
- Using tongs or your fingers, peel off tomato skins; discard. Transfer mixture (including juices) to a blender; pulse several times, until chunky. Let cool completely; transfer to an airtight container.
TOMATO SAUCE
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
Provided by Good Food team
Categories Condiment, Dinner
Time 35m
Yield Makes enough to feed a family of 5, when stirred through pasta or spooned over chicken or fish
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
- Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
Nutrition Facts : Calories 58 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
PHIL'S TOMATO SAUCE WITH BEEF
This sauce is delicious. I taste for seasonings by dipping some crusty Italian bread. My wife hates when I do that. I made this with a chuck roast and it came great. I cooked it for 3 hours. Serve with pasta.
Provided by Phil Franco
Categories Vegetable
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle the roast beef (preferably an eye round roast) with salt and pepper.
- Put oil into a wide heavy pot over medium heat and insert the roast. Turn every few minutes in order to brown on all sides. When all sides have been browned remove from the pot.
- Put onions into the pot and cook over medium heat for 8 minutes. Stir often,.
- Add garlic, celery and carrot and cook briefly, then stir in the diced and crushed tomatoes, wine, and beef broth.
- Submerge the roast in the sauce cover the pot and reduce the heat to a simmer. Stir occasionally for 1 hour.
- Partially uncover the pot and continue to simmer until the sauce is deep red and thickened. Another 1 to 2 hours. Add dried red pepper to taste.
- At the very end add torn basil leaves to the sauce. Serve with pasta.
Nutrition Facts : Calories 495.5, Fat 23.3, SaturatedFat 6.9, Cholesterol 134.5, Sodium 838.3, Carbohydrate 16.8, Fiber 3.8, Sugar 8.9, Protein 53.7
SEAFOOD IN TOMATO SAUCE
We live near the Chesapeake Bay and reap its bountiful seafood harvest. I serve this to company often and receive rave reviews nearly every time. I hope you'll enjoy it as much as my family does! -Jeffrey MacCord, New Castle, Delaware
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil for 3-4 minutes. Add the tomatoes, oregano, sugar, thyme, salt and pepper. , Bring to a boil. Reduce heat; cook and simmer for 30 minutes. Uncover; cook 10 minutes longer. Remove from the heat; stir in crab., Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp are pink and scallops are opaque. , Divide rice among four individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake at 350° for 10 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 399 calories, Fat 17g fat (4g saturated fat), Cholesterol 171mg cholesterol, Sodium 834mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
PHILADELPHIA BEEF SANDWICH
Green peppers, onions, melted cheese and beef make up a classic flavor combination, and it yields a pleasing sandwich to pack and take to a deck or tailgating party. -Taste of Home Test Kitchen, Milwaukee Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut bread in half. Carefully hollow out bottom and top of loaf, leaving a 3/4-in. shell (discard removed bread or save for another use). , In a large skillet, saute onion and green pepper in oil for 5 minutes or until tender. Meanwhile, in a small saucepan, combine water and au jus sauce; bring to a boil. Add beef. Reduce heat to medium; cook for 3 minutes or until meat is heated through. Remove beef with a slotted spoon; reserving 1/4 cup au jus., Spoon the onion and green pepper onto the bread bottom. Top with beef; drizzle with reserved au jus. Spread with horseradish sauce and top with cheese., Transfer to a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Replace bread top. Cut into six wedges with a serrated knife.
Nutrition Facts : Calories 412 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 1691mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.
FISH AND TOMATO SAUCE
My own take on a traditional Spanish recipe which uses things I usually have in the cupboard.
Provided by mariesplanet
Time 17m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cut up the cod into chunks and pat dry with kitchen paper. Coat with the flour.
- Heat oil in a pan and brown the fish, set aside.
- Use the same pan to saute onion, garlic and vegetables until the onion is translucent. Add tomato sauce and herbs. Simmer for 5 mins.
- Put fish back into the pan and reduce the heat. Simmer for another 5 mins then serve with mash potato, roast potatoes or rice.
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