Run your finger inside each tomato to remove seeds; discard. Reserving any juice, chop tomatoes into ¼-inch chunks, set aside.

In a medium saucepan, combine the olive oil, garlic, salt, and crushed red pepper flakes. Heat over a medium-low flame, stirring occasionally, until the garlic begins to turn golden. Add the tomatoes and juices and stir to combine. Bring to a simmer, and cook for 6-8 minutes, until the tomatoes begin to break down. Remove from heat, and adjust the seasoning if needed.