Puttanesca Sauce

I received the following email from Javier:

I have tasted a Puttanesca spaghetti at a restaurant that has become my favorite. The sauce has a very strong garlic flavor in it.
I have prepared different dishes with "AMORE" garlic paste, and like it a lot, I consider that it imparts a different garlic flavor to foods than minced garlic, and both complement each other very well.
But returning to that puttanesca sauce, this time I purchased one litter of the product, which was given to me still hot. When I opened the container, I could find one chunck of tomato that tasted very strongly to garlic. I'm sure it's some kind of garlic marinating that is done to the tomatoes, perhaps for several weeks before preparing the sauce. It was the tomatoes that had the strong garlic flavor which I'm looking for, and not the rest of the liquids in the sauce.
Perhaps you have an idea as to how to marinate the tomatoes.
Javier

I know that if you fry garlic in olive oil, being really careful not to burn them, you get garlic flavoured olive oil that is great to use as seafood salad dressing. I wonder if maybe sauteeing the tomatoes in olive oil and lots of garlic would make a difference.
Does anyone have any suggestions??