Tomato Chimichurri

In a cast iron skillet or Dutch oven, sauté the onion and garlic in a little oil until translucent, seasoning with “The Winner Steaks it All.” After a few minutes, add the tomatoes and pour in enough olive oil to cover them. Let it simmer over medium indirect heat, stirring occasionally, until the liquid has evaporated. Season with a few tablespoons (to taste) of “Don’t Cry for Me Argentina!” and the oregano, then cook for a few more minutes. Sweeten with honey and adjust the seasoning with “The Winner Steaks it All” as needed. This warm chimichurri is perfect with steak, any roast, fish and poultry, grilled cheese, or simply spread on bread. Transfer any leftover tomato chimichurri to jars or another container; it will keep for some time when refrigerated.