Take a large bowlful of the ripest tomatoes (25-30 tomatoes) split them in half and remove any green remnants of the stem. Dip the halved tomatoes in a large pot of boiling water for just one minute to loosen the skins.
Pull out of the water and let drain, peel the skins and put it aside.
Heat up some olive oil and sauté 2 pieces of minced garlic and one onion bulb.
Once the tomatoes are drained take them for a turn in a food mill (or food processor, I prefer the texture of the food mill).
Add the tomatoes to the oil, garlic and onions and bring to a boil.
Add salt and pepper to taste and a sliced green pepper and simmer until absolutely perfect!!