Recipe: Roast Beef with Slow-Cooked Tomatoes

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Food and finance go hand in hand. Kim McCosker, wife, mother of three young boys and co-author of the 4 Ingredients books, comes to the rescue with easy and cheap recipes

Roast Beef with Slow-Cooked Tomatoes

• 1kg boneless rump or rib roast
• 250g mixed tomatoes
• 1 head garlic, cloves peeled
• 1 Tbsp (20ml) olive oil

1. Preheat oven to 180C. Season the beef with 1 teaspoon sea salt and cracked pepper and place in a large roasting pan.

2. In a bowl, combine the tomatoes, garlic, oil, sea salt and cracked pepper. Scatter the mixture around the meat and roast for about 1 hour for medium-rare.

3. Cover with foil and rest for 10 minutes before slicing. Divide among individual plates and serve with the tomatoes and garlic.