ROUND TOMATO RECIPES

Steps:

• Rinse arugula and spin dry. Remove coarse stems and cut leaves into bite-sized pieces.
• Remove tomatoes from the vine. Rinse and drain.
• Rinse rosemary and shake dry. Pluck needles and chop. Juice half a lemon. Combine 1 teaspoon lemon juice with olive oil and rosemary.
• Trim fat and connective tissue from steak. Rinse and pat dry. Pour vegetable oil in a pan. Sear the steak on both sides over very high heat.
• Remove steak from the pan, wrap in aluminum foil and let rest for 5 minutes.
• Cook the tomatoes in the same pan over medium heat for about 2 minutes.
• Remove the steak from the foil and cut into slices across the grain. Place on a baking sheet and sprinkle with the rosemary oil mixture. Season with salt and pepper.
• Put tomatoes on the slices of meat and place a baking sheet on the bottom rack of a preheated oven at 450°F for about 5 minutes. Remove from the oven. Sprinkle with arugula and serve.

Steps:

• Sprinkle pepper on all sides of beef.
• Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
• Meanwhile, in a 3-quart or larger electric slow cooker, combine onion, carrot, garlic, and herb seasoning.
• In a small bowl, mix tomato sauce, Worcestershire, and wine; set aside.
• Place beef on top of onion mixture.
• Pour tomato sauce mixture over beef. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
• Lift beef to a warm platter and keep warm.
• Skim and discard fat from sauce, if necessary.
• To serve, slice beef across the grain. Spoon some of thw sauce over meat; garnish with parsley.
• Serve remaining sauce separately.