Summer-Style Pizzaiola Meat with Fresh Ripe Tomatoes

Method

1. Heat a generous amount of olive oil in a pan over medium heat. Add halved garlic cloves and let them infuse the oil, without browning.
2. Add the fresh basil stems (leaves reserved) to the oil and let them release flavor.
3. Add the fresh ripe cherry tomatoes, crushing them with your hands directly into the pan. Sprinkle with dried oregano, salt, and black pepper.
4. Cook the tomato mixture, stirring occasionally, until it starts to caramelize and reduce slightly.
5. Season the meat slices (scamone or pezza, about 1 cm thick) with salt and place them into the pan. Cook, turning occasionally, until the meat is browned on both sides and the sauce has thickened.
6. Cover the pan with a lid and cook for a few minutes until the meat is tender and the sauce is rich.
7. Remove the basil stems. Add the reserved fresh basil leaves, cover again, and cook for 2 more minutes.
8. Meanwhile, prepare fresh bread slices (toasted or grilled lightly) to serve as a base.
9. Arrange the meat on top of the bread slices, spoon the sauce and garlic cloves over the meat. Garnish with additional fresh basil and serve immediately.