Stewed Tomatoes

I really like tomatoes in pretty much any form and although stewed tomatoes are good out of a can, I like to make my own for a little variety. They're really easy actually and you can adjust the flavor to suit you and what you're in the mood for. This is what I did the other night:

7 over-ripe tomatoes, quartered, leave the skins on (normally you're supposed to remove them for stewing and saucing)
2 fresh chilies (i used cayennes from my yard but anything will really do, even dried stuff)
1/2 a head of garlic, peeled and root ends cut off
1 tbs. capers (don't rinse them)
2 tbs. extra virgin olive oil
2 springs fresh oregano (use dried, whatevs. About 1 tbs. dried)
Salt to taste
pinch of sugar

Heat your oil over low heat in a large non-stick pan. Throw your garlic cloves in and let them get a little brown on the outside (just a little). Add your tomatoes and let them start cooking. Stir well and mix them in with the oil and garlic. After about ten minutes, start mushing up your tomatoes and your garlic with the back of a spoon (it'll be pretty easy). They don't need to be uniformly mashed or anything, just break up all your chunks and let the juices and flavors come out. Throw in your chilies, oregano, sugar, salt, and capers and let everything simmer for about ten minutes. The end result should be soupy still with nicely softened chunks of tomatoes and garlic. Serve over pasta. This improves with age so enjoy it the next day too. Warning: it'll get spicier the next day if you use fresh chilies.