In a large heavy saucepan cook the garlic and the pepper in the oil over moderately low heat, stirring, for 2 minutes, or until the mixture is fragrant. Add the tomatoes, squashing them in your hand, with the juice, bring the mixture to a boil, and cook it over moderately low heat, stirring occasionally, for 20 to 30 minutes, or until the sauce is thickened and reduced to about 2 cups. Season the sauce with salt. The sauce keeps, covered and chilled, for 1 week.
Recipe courtesy of Gourmet Magazine