Tomato Chimichurri

Quarter the tomatoes. Finely chop the onion and garlic. If using oregano, roughly chop it.

Place a cast iron skillet or Dutch oven over medium heat and add a little olive oil. Sauté the onion and garlic until translucent, seasoning with "The Winner Steaks it All" as you go.

Add the tomatoes to the pan and pour in enough olive oil to just cover the tomatoes.

Let it simmer gently over medium indirect heat, stirring occasionally, until the tomato liquid has evaporated and the mixture becomes creamy.

Stir in a few tablespoons of "Don't Cry for me, Argentina" and the oregano to taste, then continue cooking for a few more minutes.

Sweeten with honey to taste. Finish by seasoning with "The Winner Steaks it All" (and salt, if needed).

Serve warm – perfect with steak, roast, fish, poultry, grilled cheese, or simply on fresh bread. Pour any leftovers into clean jars and use within the next few days, keeping them refrigerated.

Tip: For an extra smooth texture, gently mash the tomatoes from time to time while simmering, and keep the heat low enough to prevent sticking.