Wash your tomatoes, then using a sharp knife, carefully cut the core out of each tomato in a circular motion (you should end up with a cone type shape).

Cut a cross into the flesh on the bottom each tomato, and again on the top (over the space you've made removing the core).

Bring a small pan of water to the boil and carefully lower 3-4 tomatoes at a time into the water. Wait 30 seconds, then using a slotted spoon, remove the tomatoes and set aside. Repeat with the remaining tomatoes.

While the tomatoes are still warm, use a knife to peel the skin off. This should be easy as the skins should have loosened. Return any to the pan which are tricky. Discard the skins (compost them with the cores).

Roughly chop all of the tomatoes, ensuring you capture the juice. Tip everything into a large saucepan. Turn the heat on low and set a timer for 5 minutes. Check the tomatoes and add a ladleful of the water if needed (you are looking for a sauce consistency).

Add the salt, pepper and garlic to the pan and continue to cook for 30 minutes, checking and stirring at regular intervals. The tomatoes should disintegrate through time leaving you with a smooth sauce. Do a taste test and adjust the seasoning if required.

Use immediately over pasta, or cool and store for use later.

Enjoy!