1/2 cup extra-virgin olive oil
10 whole cloves garlic
1 1/2 lb peeled and chopped fresh or canned tomatoes
salt to taste
2-4 hot chilies, dried or fresh, crumbled or sliced

Heat the oil in a small, heavy-bottomed pan over low heat.
Add the garlic and tomatoes.
Sprinkle with salt, add the chilies and cook, partially covered, for at least 1 hour