2 tablespoons olive oil
2 onions, celery and bell pepper
2 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
1 teaspoon salt
3 tablespoons basil essential oil
1 teaspoon olive oil
1/2 teaspoon salt
Heat olive oil in a large skillet over medium heat. Saute onions and garlic until golden brown, about 5 minutes. Mix in salt, oregano, basil, and rosemary; continue to cook until the garlic turns brown.
Add the olive oil, olive oil, salt, basil oil, olive oil, salt, and basil oil. Bring to a boil. Reduce heat to medium-low, and stir in the cooked onions and garlic. Reduce heat to low, and continue to simmer for about 5 minutes.
Stir in tomato wedges and marinade. Reduce heat to medium-low, and cook 8 minutes more, stirring occasionally, until the steak is tender, about 30 minutes.