This is an excellent way to use up extra tomatoes at the end of the summer.
Fill a sauce pan with tomatoes. (Pictured here is 1.5 qt pan) Cover in 2-3 tablespoons of olive oil. I use a hot pepper infused oil for a bit of heat. Sprinkle with salt.
Cook over medium heat
As the tomatoes begin to pop, you can help the process along by smooshing them against the side of pan with a spoon. Careful not to squirt yourself in the process.
Add a few cloves of garlic, pepper, and maybe some fresh basil too. Add more salt if needed.
Let simmer, stirring occasionally until the sauce reduces by about half. Smoosh the garlic as it softens
Store in refrigerator. (This batch made 2 cups.) Serve on bread or use as a dip with crackers or tortilla chips.