Cut an X in the bottom of each tomato.

Blanch the tomatoes in a large pot of boiling water for 10 seconds.

Immediately transfer the tomatoes to an ice bath to cool.

Peel, seed, and chop the tomatoes.

In a small heavy pot, cook garlic in olive oil over medium heat, stirring occasionally, until golden, about 3 to 5 minutes.

Add the tomatoes, red pepper flakes, and 1/2 teaspoon salt.

Simmer, covered, stirring occasionally, for 1 hour.

Season with salt to taste.