Put the olive oil in a 10- or 12-inch skillet over medium-high heat. Add the garlic and, when the slices have colored slightly, after about 2 minutes, the tomatoes, along with some salt and pepper.
Cook, stirring occasionally, until the tomatoes break up and the mixture becomes saucy, about 10 minutes. Use immediately or cover and refrigerate for up to several days (reheat before serving).
A terrific sauce for grilled fish, just shockingly good. In step 2, combine about 1/2 cup of the cooked tomato liquid in a bowl with 1/4 cup miso and 1 tablespoon rice vinegar and whisk to blend. Stir back into the sauce just before serving.
