3 Tbl of coarse salt, plus extra for seasoning
5 Tbl of olive oil
1 (2 to 3 lb) tri-tip roast, fat trimmed and connective tissue removed
2 pints of cherry tomatoes
1 (16 oz bag) frozen pearl onions, thawed
fresh ground black pepper
Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Put the garlic paste in a small bowl and mix in 1 tablespoon of the olive oil.