Preheat fryer with deep frying oil to 325 degrees.
Drain excess liquid from tomatoes. Crush by hand into smaller pieces. In a small pot or casserole, heat olive oil. Saute garlic briefly, taking care not to brown the garlic. Add the red pepper flakes and tomatoes and season with salt and pepper. Simmer for 20 minutes.
Dredge clean, well washed squid in flour, shaking off any excess. Fry squid in batches, making sure not to overload fryer, until crisp and golden brown. As squid is removed from fryer, shake off excess oil and season with salt and pepper. Serve with tomato sauce on the side.
Recipe courtesy of Michael Lomonaco