Heat olive oil in a skillet. Add fresh crushed garlic and let it sizzle for about 3o seconds.
Add the quartered tomatoes and saute with the garlic for 2-3 minutes.
When you see the juices begin to brown in the skillet, add about 1/4 cup of water to deglaze, and then steam the spinach.
Let the water bubble up, then quickly stuff the spinach into the skillet. Stir a few times and then cover as soon as it has wilted down enough. Let cook over medium low heat for 2-3 minutes. Stir after a minute or so. Season with salt and pepper to taste.
Serve warm as a side dish.