Remove the stems from the tomatoes and peel them by blanching, then cut into bite-sized pieces. (If you prefer, you can skip peeling. For cherry tomatoes, just remove the stems.)

Heat a frying pan over low heat, add the garlic, chili pepper, and olive oil, and let it sit for a while. Once the garlic becomes fragrant, add the tomatoes and sauté gently, being careful not to burn the garlic.