Named for its similarity to pizza sauce, this quick sauce will be a hit at your next barbecue. Think of it as a better ketchup, Italian-style.
- 3 tablespoons Monini Umbria DOP Extra Virgin Olive Oil
- 4 garlic cloves, thinly slicedminced
- 1 can (14 ounces) La Valle Cherry Tomatoes
- Sea salt
- 1 jar (4.4 ounces) Marinella Semi Dry Cherry Tomatoes
- 6 sprigs fresh oregano, chopped
Crush La Valle Tomatoes in a food processor, or crush by hand in a bowl Heat the oil, and add garlic. Saute a few minutes until golden. Add crushed tomatoes, semi dry tomatoes, a teaspoon of sea salt and freshly ground black pepper to taste. Saute about 10 minutes until sauce thickens. Sprinkle oregano.
- 2 Ribeye Steaks
- Sea salt, Black Pepper
- Monini Umbria DOP Extra Virgin Olive Oil
- Few sprigs fresh oregano
An hour before grilling, sprinkle steaks liberally with sea salt, pepper, and about 1-2 tablespoons olive oil. Prepare fire or gas grill. Grill steak, moving away from hottest part of fire after steak is browned. For medium-rare, this should take about 15 minutes. Place on platter and drizzle a little extra virgin olive oil over the steaks. Garnish with oregano. Serve with Pizzaiola Sauce on side.