1. Score, blanch, and peel the tomatoes. Cut in half, scoop out and discard the seeds. Chop the peeled and seeded tomatoes. Roughly chop onion and garlic.
3. Stir in the onions. Cook 5 minutes, stirring occasionally. When the onions are fragrant and starting to turn a translucent golden color add the garlic and cook 1 minute longer.