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Rach shares an easy recipe for slow-roasted tomatoes with herb sauce to serve alongside an otherwise quick-cooking dinner of tagliata (sliced steak) and arugula salad.
For the tomatoes, preheat oven to 300˚F.
Arrange the tomatoes on parchment-lined tray and dress with vinegar, oil and salt and pepper and roast 90 minutes.
For the sauce, combine ingredients in food processor, process, transfer to small bowl. When tomatoes are at room temperature, slather with herb sauce and serve with sliced steak.
For the tagliata, pat steaks dry and take the chill off by bringing to room temperature. Season with kosher salt and pepper, rub with garlic and combine with the rosemary, crushed red pepper (if using), and EVOO, and let stand 30 minutes. Remove garlic before cooking and heat cast iron skillet over medium-high heat, add a spray of oil and the steaks and 2 of the halves of lemons. Cook steaks 6 minutes for pink centers, flipping halfway through, let rest 3 minutes. Remove the charred lemon.
Toss arugula with juice of other small lemon and EVOO, salt and add cheese curls.
Slice steak and sprinkle with smoked flaky salt and charred lemon juice.
Serve steaks with greens and cheese along one side and tomatoes with herb sauce along the other side.