Remove core top of tomatoes, then cut X in bottom of skin. Blanche tomatoes by dropping in boiling water for one minute. Drain, peel skins and remove seeds/excess juice. Chop in large chunky pieces and place in colander, stirring rapidly to force out remaining juice. Blot with paper towel then place in large bowl.
Heat oil over low heat in frypan, then saute peppers and garlic. Cover and simmer for 10-12 minutes, stirring every minute or two, until garlic is softened. Add onion, stir. Add tomatoes and stir. Add lime juice, salt and pepper.
Cool then freeze in serving sizes.
On serving day
To serve, thaw, then drain excess juice if necessary, and serve!.