Valley Fig Growers

Fresh Tomato Sauce With Beef and Sage-Rolled California Figs

Makes 4 to 6 servings


8 large tomatoes 

1/4 cup extra virgin olive oil 

1 pound round steak, cut into 1-inch cubes 

1 cup chopped onion 

5 cloves garlic, minced 

1 cup Gabbiano Chianti, divided (may substitute beef broth for wine) 

1/2 cup beef broth 

2 tablespoons chopped fresh basil 

1 tablespoon chopped fresh oregano 

12 Blue Ribbon Orchard Choice or Sun-Maid California California Figs 

24 fresh sage leaves 

Salt and freshly ground pepper to taste 

Hot cooked pasta 

Grated Pecorino cheese  


  1. Dip tomatoes into boiling water for 1 minute; remove and place in bowl of ice water. Slip off skins and cut in half. Squeeze to remove seeds and chop tomatoes; set aside. Heat oil in large pot; add beef. Cook, stirring frequently, until browned on all sides. Add onion and garlic and cook 5 minutes more. Add tomatoes, 1/2 cup wine and broth to pot and bring to a boil. Reduce heat and simmer, covered, 1 hour and 15 minutes. Remove from heat and press meat with back of a spoon to break apart. Simmer, uncovered, until most of the liquid has cooked off; stir in basil and oregano. While sauce is cooking, cut stems off figs and cut in half. Simmer in remaining wine for 2 minutes. Let stand until wine has been absorbed. Preheat oven to 400°F. Wrap each fig half in a sage leaf and secure with toothpick. Place in small baking dish with thin layer of olive oil and cook for 4 to 5 minutes; remove toothpicks. To serve, spoon sauce over hot cooked pasta and top each serving with fig rolls. Serve with grated Pecorino cheese.
If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 296
  • % Calories from Fat 36%
  • Fat 12
  • Cholesterol 33
  • Protein 20
  • Carbohydrates 29
  • Fiber 6
  • Iron 3
  • Sodium 117
  • Calcium 82
  • Potassium 831