NOTE: You can use garlic infused butter or olive oil. If so, omit the clove of garlic.
Melt and heat butter and olive oil over low heat. Add tomatoes and garlic. Be careful not to cook on too high of heat or garlic will burn.
Saute for about 20-30 min, mashing tomatoes with a spatula every few minutes. Tomatoes should look somewhat like jelly once they are done. Drain, if too much juice is left after cooking.