Wash, core, and chop tomatoes into quarters. These do not need to be perfect as the tomatoes will cook down.
Add tomatoes, salt, olive oil, and garlic to the pot on medium heat.
Cover with a lid for 20 minutes for the juices to start coming out of the tomatoes.
Uncover the pot, mix, recover, and reduce the heat to medium-low.
Leave the soup to simmer for 2-4 hours. The soup will reduce and intensify the tomato flavor.
Blend the soup to your desired smoothness.
Optional - Stir in heavy cream for extra creaminess and top or blend in some fresh basil. Season with additional salt as needed.