Sirloin Steak With A Oven Roasted Tomato Gravy

I know a lot of people think that tomatoes are a vegetable but they a fruit, but for culinary purposes they were used as a vegetable, tomatoes were first grown in South America and then were spread around the world by the Spanish an today tomatoes are use all over world for many things like making different sauces, soups on sandwiches, salads some people use them for stuffing but one of my favorites ways of eating them is to eat them roasted.

Oven-roasting the tomatoes concentrates the flavor and makes each bite taste like heaven it makes me want to come back for more and that's a good thing because Tomatoes are high in vitamins A, C, Calcium, Potassium and high in Lycopene to help prevent heart disease and cancer and they are on of the most eat products in the world that' including can tomatoes.

From soups to sauces to ketchup even hot sauces and not to mention B. B.Q. sauce tomatoes are the main ingredient the star of the show and can be use to make so many tasty things that we eat each and every day.

Steak there are so many different types and cuts to choose from porter house, T-bone and even club but one of the best cuts to work with is the sirloin steak this piece of steak is in the same family as the ones I have mention, they all come from the back end of the animal continuing to the short end.

The sirloin consist of several types of steaks there is the top round this the tender prime piece that has less marbling in the steak, the other is the bottom round that is less tender but is larger than the top round, these steaks are very affordable and large enough to feed a family and can be prepared a variety of ways such as pan-fried, grilled, broiled and roasted.

I suggest when you purchase your steaks you buy a piece that is red in color and 1 inch thick or larger because buying thinner steaks will dry out if it's not in some sort of sauce, while handling your steak make sure you wash the steaks in cool water now I believe a good piece of sirloin dose not require a lot of seasoning just some simple salt and pepper is all that is required just sprinkle a little on both sides.

Sirloin steak is a perfect piece of steak to marinade or dry rub because it holds the flavor, all you have to do is pick out the flavors you like If it's the dry rub while your steak is moist sprinkle on your favorite spices then rub it into the steaks and wrap it in plastic wrap set in the refrigerator for 2 to 3 hours and if your using a wet marinade just use equal parts of oil, vinegar, juices and spices pour this into a zip lock bag add your sirloin steak push as much air as you can out of the bag then seal and let it marinade for 3 to 4 hours when ready to serve just remove either one of these flavor boosters out of the refrigerator, for the wet marinade when you remove the steak and discard the marinade and let the steak sit until room temperature then prepare as you desire. .

There is nothing better than a sirloin steak cooked to perfection then top with a tasty oven roasted tomato gravy the flavors when these two products together makes your taste buds pop with pleasure and the good thing is it is super to make, but don't tell your family and friends just let them think you worked hard to please them.

Sirloin Steak With A Oven Roasted Tomato Gravy

Ingredients

2 - 2inch thick sirloin steaks

4 tablespoons olive oil

2 teaspoons of sea salt

2 teaspoons of course black pepper

9 ounces of oven roasted tomato gravy

2 large baking potatoes ......optional

1 pinch of cayenne pepper

Methods

Preheat your oven to 350 degrees cut your potatoes into wedges place them in a bowl drizzle two tablespoons of olive oil and coat the wedges then sprinkle with sea salt, course black pepper and a pinch of cayenne pepper place the wedges on a backing sheet and bake for 30 to 35 minutes or until golden brown.

Using a large skillet over a medium heat add the remaining olive oil to the skillet now season your sirloin steaks with sea salt and the course black pepper rub it into the steaks then place into the hot skillet cooking them until they are brown on both sides about 2minutes on each sides then pour your oven roasted tomato gravy on top of the sirloin steaks turn the stove on to low heat and let simmer for 5 minutes more.

When everything is done just add the steak to the plate pour a little oven roasted tomato gravy then add a handful of the wedges then serve and enjoy.

I love oven roasted tomatoes for many reasons one is because they can make any tomato dish pop with extra flavor, the deep roasted favor and the robust textures can make any taste better no matter if your going to use them in a sauce or just a plain side dish either way your in for a treat but what ever you do make sure you make a really big batch because when they come out of the oven and you taste them your going t wish you did.

Making oven roasted tomatoes is very simple and easy to make and the best thing about making this you can season it any way you want myself I make it super simple.....follow me.

Oven Roasted Tomatoes

Ingredients

4 pounds of fresh roma tomatoes

6 cloves of minced garlic

6 tablespoons extra-virgin olive oil

Coarse sea salt and fresh ground black pepper

Method

Before we start preheat your oven to 200 degrees:

Now using a sheet pan or a cooking sheet line the pan with heavy duty aluminum foil.

Wash your tomatoes in cold water then core out the stem, then slice the tomatoes in half length wise.....Now using a spoon scoop out the seeds and discard them, Now place the tomatoes skin side down on the baking sheet as close as possible .....don't worry they will shrink as they were cooking.

Combine the olive oil and the garlic in to a bowl mix well then spoon the olive oil and garlic over the roma tomatoes then sprinkle your sea salt and black pepper.

Bake your roma tomatoes in the oven for 4 to 6 hours or until they shrink in size they are caramelized and crispy on the edges. Remove from oven and let cool but try a fe right now while they are hot so you can see why I told you to make a big batch.

Like I have been saying oven roasted to tomatoes are good all by themselves but you can store them in jars in olive oil and save them and eat them as you want or you can turn them into some amazing sauces you have to try and enjoy.

To me there is a difference between a tomato sauce and a tomato gravy...Tomato sauce is a little thicker than a gravy it's made to stick to what ever your putting it onto.....And a tomato gravy is a thinner gravy more liquefied, and that is why I call my oven roasted tomato gravy a GRAVY.. Because when you make oven roasted tomatoes the juices run out while they are cooking and then blended back in using a blender and other spices to complete the process.

Oven Roasted Tomato Gravy

To make oven this oven roasted tomato gravy you have to first make the oven roasted tomatoes and here is that recipe.

Oven Roasted Tomatoes

Ingredients

4 pounds of fresh roma tomatoes

6 cloves of minced garlic

6 tablespoons extra-virgin olive oil

Coarse sea salt and fresh ground black pepper

Method

Before we start preheat your oven to 200 degrees:

Now using a sheet pan or a cooking sheet line the pan with heavy duty aluminum foil.

Wash your tomatoes in cold water then core out the stem, then slice the tomatoes in half length wise.....Now using a spoon scoop out the seeds and discard them, Now place the tomatoes skin side down on the baking sheet as close as possible .....don't worry they will shrink as they were cooking.

Combine the olive oil and the garlic in to a bowl mix well then spoon the olive oil and garlic over the roma tomatoes then sprinkle your sea salt and black pepper.

Bake your roma tomatoes in the oven for 4 to 6 hours or until they shrink in size they are caramelized and crispy on the edges. Remove from oven and let cool.

Now that you have the recipe r the oven roasted tomatoes lets begin to with making the oven roasted tomato gravy.

Ingredients

2 16oz cans of plum tomatoes
2 cloves of fresh garlic, smashed
1 medium yellow onion, finely chopped
2 teaspoons of sea salt, plus more to taste if needed
1 teaspoon. ground black pepper, plus more to taste if needed
2 tablespoons of olive oil
3-4 basil leaves
1/4 teaspoon of dried thyme
2 tablespoons of unsalted butter
1/4 teaspoon of sugar

Methods

Using a large heavy duty pot combine your olive oil, fresh garlic and onions sauté these items for 2 minutes on a medium heat and then add the plum tomatoes and let this all simmer for 30 minutes so it can break down the plum tomatoes...

While the plum tomatoes are cooking transfer the oven roasted tomatoes contents to a food processor or blender (or a large mixing bowl, if using a stick blender), and blend until smooth, transfer the pureed oven roasted tomatoes to the plum tomato pot mix in well and add the remaining ingredients and let simmer for a extra 15 minutes to blend in the flavors but as the gravy is simmering taste it to see if it needs more sea salt or pepper........Then enjoy.