An elegant veal roast served with a Provencal-style tomato and wine pan sauce.

Veal Roast Provencal

4 tablespoons dried parsley
2 teaspoons olive oil
1 1/4 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
3 pounds veal
1 (14 1/2-ounce) can whole tomatoes
1/3 cup dry white wine

1. Combine dried parsley, olive oil, thyme, garlic powder, pepper, and salt. Rub over a veal roast.
2. Do not preheat the oven. Place the roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer, do not add water or cover.
3. Roast at 325°F (160°C) until the thermometer registers 155°F (65°C), approximately 1 hour and 15 minutes.
4. Transfer the veal to a warm platter; let stand for 15 to 20 minutes.
5. Drain whole tomatoes, reserving the liquid. Chop the tomatoes.
6. Drain the fat from the roasting pan then add the tomatoes, the reserved liquid, and white wine; stirring well. Bring to a boil. Reduce the heat to medium-high and cook until slightly thickened, about 3 minutes.

Makes 12 servings.