Core, chop tomatoes. Thinly slice garlic.

In medium frying pan over low heat, cook garlic in olive oil until it’s soft, about 5 minutes.

Add remaining ingredients. Increase heat to medium-high.

Cook until tomatoes start to bubble. Reduce heat to low, so the sauce gently simmers.

Cook, uncovered, undisturbed, until oil separates from sauce, and most liquid has evaporated, about 30 minutes.