Blanch the tomatoes. Make a shallow X in the top and bottom of the tomatoes with a sharp knife. Put the tomatoes in boiling water for 30 to 60 seconds, until the skins start to lift off the tomato. Remove to an ice water bath.

Remove the skins from the tomatoes and put them in a small saucepan. Put a small amount of water in the saucepan, cover, and put it on a burner over low heat.

Squeeze the seeds from the tomatoes over a bowl to retain all the seeds and juices.

Chop the skinless, seedless tomatoes into pieces.

Put some oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds.

Add the tomato pieces to the pot and let them cook.

Strain the seeds through a fine mesh strainer and add the resultant liquid to the pot. Discard the seeds.

Put the tomato skins in the fine mesh strainer and work them with a serving spoon to remove any tomato paste you can. Add this to the pot and discard the skins.

Cook the tomato sauce until it becomes very thick and concentrated, between 60 and 90 minutes. It's done when it reaches the desired consistency.