Chop the tomatoes on a board, and sprinkle them with a little salt. Toss the chopped garlic into a frying pan covered with a layer of hot oil. Tilt the board covered in tomatoes to let any water run off into the sink, or a bowl, and sweep them into the pan as the garlic softens, but before it has coloured.
Stir fry the tomatoes for a moment longer, and that’s your sauce. You can add more olive oil.