Heat 4 tablespoons of extra virgin olive oil in a pan (large enough to lay all the slices of meat in), add the garlic, let it begin to cook slightly and add the cherry tomatoes (cut in half), salt, sugar and basil. Cover the pan and leave to simmer, slowly, for 5 minutes, then squash the tomatoes with a fork. Leave to cook, this time without the lid on, for another 3-4 minutes so the sauce becomes fairly thick. If you use another type of fresh tomatoes or preserved peeled ones, cook them a few minutes longer because they contain more water than cherry tomatoes. Now lay the slices of meat (first cut off the fat around them, if there’s a lot) in the hot sauce. Cook them on one side for 2 minutes, turn them over, sprinkle with salt and oregano (and pepper, if you like) and give them 2-3 minutes on the other side, seasoning with a little more salt. Use a spoon to cover the slices of meat with the sauce and then take them off the heat, without putting the lid back on. Leave them to rest for a few moments: if you prepare them in advance, you can easily heat them up at a low temperature. Serve them with a garnish of basil, another sprinkling of fresh oregano and 2 tablespoons of extra virgin olive oil (drizzled on top). This dish (appetizing and quick to prepare) thanks to the ingredients of the sauce, its colour and its aroma, recalls the classic pizza – hence its name.