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1
To prepare roast: Mix together butter, garlic, sage and black pepper and set aside (can be made in advance and refrigerated up to one day, but warm to room temperature before proceeding).
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2
Preheat oven to 350 degrees F.
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3
Cut slits about an inch or so long and a half inch or so deep all over the top of the roast.
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4
Spread butter mixture over the roast, using the handle of a spoon to get it into the slits you made earlier (very important).
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5
(At this point, you can wrap roast in plastic and refrigerate overnight and up to 1 day.) Put prepared roast in a roasting pan, pour wine slowly over it, and cook for about 1 1/4 to 1 1/2 hours, depending on the size of the roast, basting about every 30 minutes or so with pan drippings.
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6
Remove from oven, cover with aluminum foil and let rest for about 15 minutes.
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7
After placing the roast in the oven, begin the tomato sauce by heating the olive oil and garlic together until golden and fragrant.
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8
Add the tomatoes, salt and 1/4 cup finely chopped sage.
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9
Stir well to combine, bring to a boil then reduce to simmer. Simmer no less than 30 minutes, the longer the better.
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10
Just before serving add the remaining chopped sage and the butter.
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11
After the roast has rested, slice and serve with the sauce drizzled over it.
