First of all use a sharp knife to remove any unwanted, callous parts from the meat. With the tip of the knife cut 6-7 slits, roughly 2 cm deep, here and there along the fibre of the meat. Chop a few leaves of rosemary and 1 clove of garlic, mix together well with salt and pepper and insert some of the mixture in each of the slits. Season the meat all over with salt and pepper and tie it up tightly with kitchen string, inserting 2 sprigs of rosemary under the string, one on top and one on the bottom of the joint of meat. Brown it in a heavy-bottom pot with the oil until it is done on all sides, then remove the meat and sauté the coarsely chopped herbs in the same oil. Turn up the heat, pour in 1 glass of red wine and put the meat back into the pot. When the wine has evaporated completely, add the peeled tomatoes, put the lid on to pot and cook over a low heat for roughly 1 hour (turn the meat from time to time and stir the sauce, spooning it over the beef). After an hour pour in the remaining wine and continue cooking for approximately another hour, until the meat is very tender; season with salt and pepper a few minutes before you turn off the heat, after which leave to rest for at least 20 minutes. Put the meat on a carving board and, once you have removed the string, slice it. Put two or three spoonfuls of the sauce from the bottom of the pot on a serving dish, piping hot, place the slices of meat on top of it and cover with the rest of the sauce. Serve straight away.