Remove tomato skins by boiling tomatoes for 30-40 seconds, until skin starts to crack. Transfer to an ice bath to cool. Peel and discard skins.

Cut tomatoes in half and add tomato pulp to a large heavy bottomed soup pot.

Cook tomatoes over high heat. Add salt, pepper, olive oil, tomato paste, garlic, herbs, sugar and bay leaves.

Add 1 cup of water to tomato mixture and bring to a boil. Reduce heat to medium low and continue to cook at a brisk simmer for approximately 30 minutes. Taste and adjust seasoning as desired

Place sauce in a blender or use an immersion blender until desired consistency is reached.

Transfer sauce to jars and refridgerate, freeze or can.