A well-reviewed recipe for tri-tip roast with parsley and cherry tomatoes is featured at Epicurious.com. Beef tip-roast is cut from the loin section into a triangular shape and is boneless. This cut of meat has a rich flavor and is low in fat.
To prepare tri-tip roast with cherry tomato sauce, pat dry 1 thick roast with paper towels and sprinkle it with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. In a skillet pan over medium-high heat, brown one side of the roast in 1 tablespoon olive oil. Turn the meat over and transfer the skillet pan to the upper rack of the oven and roast for 20 to 25 minutes. While the meat is roasting in the oven, prepare the sauce ingredients, which include 5 cups cherry tomatoes, 1/2 teaspoon salt and 1/4 teaspoon dried hot red pepper flakes. Also needed are 1/4 cup plus 2 tablespoons extra-virgin olive oil.
In a bowl, combine the tomatoes, salt, hot pepper flakes and olive oil and transfer to a 13x9-inch glass baking dish. Roast the tomato mixture on a lower oven rack for 30 minutes. In a food processor, combine 1 cup firmly packed fresh parsley, 1 sliced garlic clove. 1 tablespoon red wine vinegar and 2 tablespoons olive oil, pulsing until garlic is chopped. Combine parsley mixture with tomato mixture and serve with the roast.