Make a small x-shaped incision in the bottom of each tomato. Plunge the tomatoes in a large pot of boiling water for about 30 seconds. Drain and plunge into a large bowl of ice water. Slide off the skins and scoop out the seeds.
In a food processor, pulse the tomatoes and garlic. Stop pulsing while there are still some tomato pieces. Add the oil.
In a saucepan, bring the tomato mixture to a boil, reduce the heat and simmer gently until reduced to the desired thickness, 30 to 45 minutes. Season with salt and pepper.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.