2 tablespoons olive oil |
1 red onion, coarsely chopped |
3 cloves garlic, coarsely chopped |
8 canned plum tomatoes and their juices, coarsely chopped |
1/4 cup ketchup |
1 cup water |
2 tablespoons dijon mustard |
2 tablespoons dark brown sugar |
2 tablespoons molasses |
2 tablespoons tamarind concentrate or paste |
1 habanero pepper, chopped |
2 tablespoons ancho chile powder |
1 tablespoon paprika |
salt and freshly ground pepper |
4 t-bone steaks (about 10 ounces each) |
olive oil |
1 pint cherry tomatoes, halved |
1/4 cup basil chiffonade |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
salt and freshly ground pepper |