Make Tomato Jam. Heat oven to 200°. Cut tomatoes in half lengthwise and toss with spices and olive oil. Place tomatoes seed side up, spread out in one layer on a cookie sheet brushed lightly with more olive oil. Place in warmed oven and oven dry tomatoes at least six to eight hours. (Do not leave oven unattended, make sure you plan this step at a time you can be home.) Mix oven dried tomatoes, liquid smoke, sugar and Malbec in a large, wide, shallow pot. Let stand at room temperature for 10 minutes. Bring to a simmer, stirring constantly. Continue to cook until thickened and reduced to 2 cups, mashing frequently, about 20 minutes.

For chimichurri, puree all ingredients in food processor forming a thick paste. Set aside.

Season swordfish with spices and let rest until steaks are room temperature. Heat oven to 400°. In heavy large sauté pan, heat over high heat 1 tablespoon of oil and sear one steak at a time. Repeat until all four have been seared. You are not cooking them through, just getting the outside skin seared. This step could be done on a grill set on medium high heat as well. Place steaks on oven safe serving dish, top with thin layer of smoky jam and cook for at least 15 minutes. Serve with jam and chimichurri on side.