Recipe courtesy of Haylie Duff
Episode: Secret Sauce
1 hr 50 min
10 min
3 1/2 cups


  • 1 pound beef bone with marrow
  • 9 tablespoons olive oil
  • 2 1/2 pounds tomatoes on the vine, halved 
  • Coarse kosher salt and freshly ground black pepper
  • 4 to 5 sprigs fresh parsley
  • 3 cloves garlic, minced 


Preheat the oven to 400 degrees F.

Put the beef bone on a rimmed baking sheet and roast for 30 minutes. Set aside.

Drizzle 3 tablespoons of the olive oil on a separate rimmed baking sheet. Add the tomatoes cut-side down in a single layer. Drizzle the tops of the tomatoes with an additional 3 tablespoons olive oil, sprinkle with 2 teaspoons salt and 1 teaspoon pepper and add the parsley. Roast until tender, 25 to 40 minutes. Transfer the tomatoes and parsley to a blender and puree until smooth. Set aside.

Heat a large stockpot on high heat and add the remaining 3 tablespoons olive oil. Add the garlic and saute for 1 minute. DO NOT let the garlic burn. Add the reserved tomato puree and bone to the pot. Simmer for 45 minutes to 1 hour, stirring occasionally. Season with additional salt and pepper.


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