Bring a large pot of water to a boil. Score the tomatoes, making an x mark in the skin at the top of the tomato using a paring knife. Place the tomatoes in boiling water for 2 minutes and then shock them in a large bowl filled with ice water. Peel the skin off the tomatoes, then roughly chop.
In a large soup pot, add the oil and garlic and cook for 1 to 2 minutes. Add the tomatoes and simmer for 1 hour. Season with salt and pepper. Store extra sauce in the freezer.