Tri-Tip Beef Roast With Anchovy Stuffing

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16 anchovies (preferably salt-

packed), or a 2-

ounce can

6 garlic cloves

1/4 cup extra virgin olive oil

2 tablespoons chopped parsley

1/4 cup fine breadcrumbs

1 tri-tip roast, about 2 pounds

2 teaspoons freshly ground pepper

2 teaspoons minced fresh thyme

The Sauce

1 tablespoon extra virgin olive oil

2 tablespoons minced onion

2 garlic cloves, minced

2 cups plum tomatoes, coarsely chopped, with their juices

1 teaspoon minced fresh thyme

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

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