Monday, December 15, 2008

Meat and Tomatoes!

This is long overdue, but I wanted to put up the instructions for the meal we had for the Project Runway season finale, Sirloin Roast with Roasted Tomatoes.

Top Sirloin roast is the first hunk of meat I learned how to prepare, and for good reason: you cook it a little under 30 minute per lb, in a 350ยบ oven. 
First, you should stab it all over with a thin knife and stuff a clove of garlic into the pocket (or half, if your garlic cloves are as lusciously gigantic as the recent Monterey Market garlic has been). Next, rub it all over with coarse salt and pepper.

As for the tomatoes, get them started about an hour before you anticipate taking out the roast. Cut up some roma tomatoes into quarters
Arrange them (cut side down) snugly in a roasting pan
Tuck cloves of garlic in between the tomatoes
Drizzle generously with a nice olive oil
Sprinkle with lots of coarse salt and pepper
(you can scatter fresh shredded basil as a final touch if you'd like)

Add the tomatoes to the oven with the meat and roast for 45 minutes to an hour, until the tomatoes and garlic are soft, shriveled, and slightly caramelized.