Chirmol (Guatemalen Tomato Sauce)

Peel, core, and chop the tomatoes and put them into a medium saucepan. Mince the garlic, peel and coarsely chop the onion, and add each to the saucepan, along with salt, red pepper flakes, and water.

Bring the liquid to a boil, reduce heat to low, and simmer, uncovered, until vegetables are cooked through, about 10 minutes. Transfer contents of saucepan to a food processor fitted with the metal blade, or to a blender, and puree.

Return sauce to the saucepan and simmer until slightly thickened, about 10 minutes. (Can cover and refrigerate up to 2 days).