Drain the tomatoes and collect the oil. Drain the olives. Fry garlic cloves with skin in 3 tablespoons of hot tomato oil for 5-8 minutes. Take them out and let them drain. Cool down a little. Press the inside out of the shell and crush it finely with a fork
Finely chop the olives and tomatoes. Mix with garlic and 3-4 tablespoons of tomato oil. Season to taste with salt, pepper and sugar. Garnish with olive and garlic slices if necessary. Serve with fresh bread, e.g. Italian ciabatta