Steaks with Tomato Sauce and Basil
Score skins of tomatoes, blanch for a few seconds in boiling water, rinse in cold water, peel, quarter, core and roughly chop.
Peel the onions and dice. Peel garlic and cut into slices. Heat 2 tablespoons oil in a saucepan, add the onions and garlic and cook until golden. Add tomatoes and season with salt, pepper and oregano. Simmer uncovered over medium heat until sauce reaches a ragout-like consistency, about 15 minutes.
Heat the remaining oil in a wide pan. Season the steaks on both sides with black pepper and sear in the oil. Season steaks with salt and reduce heat. Cook steaks for an additional 2-4 minutes on each side.
Rinse the basil and shake dry. Set some leaves aside for garnish, chop the rest and add to the tomato sauce. Season the sauce with salt and pepper and arrange the steaks on plates with the sauce. Garnish with basil and serve.