PESTO-RUBBED TRI-TIP ROAST WITH WARM TOMATO SAUCE

1 beef tri-tip roast (1 1/2 to 2 pounds)
1/2 cup prepared basil pesto, divided use
1 1/2 teaspoons pepper
1 (14 1/2 ounces) can Italian-style diced tomatoes, undrained
1/2 cup chopped onion
2 tablespoons shredded Parmesan cheese

Heat oven to 425 degrees F.

Spread 1/4 cup pesto evenly onto all surfaces of beef roast; sprinkle with pepper.

Place roast on rack in shallow roasting pan. Do not add water or cover.

Roast in 425 degrees oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.

Meanwhile combine tomatoes and onion in small saucepan. Cook over medium heat 15 to 20 minutes or until onion is tender and most of the liquid has evaporated.

Stir in remaining 1/4 cup pesto. Keep warm.

Remove roast when thermometer registers 135 degrees F for medium rare; 150 degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)

Carve roast across the grain into thin slices. Season with salt and pepper, as desired.

Serve with tomato sauce and sprinkle with cheese.

Makes 6 to 8 servings
Source: Marty Meitus in Rocky Mountain News, January 16, 2008