1. Finely chop the onions and garlic. Drain and chop the tomatoes, keeping the juice in reserve.
2. Heat the oil in a large frying pan or saucepan and fry the onion until transparent, stirring
3. Then add the garlic and fry for 2 minutes. Stir in the tomatoes with their juice and the remaining ingredients.
4. Bring the sauce to the boil and simmer for 1 hour in an open pan, stirring frequently. The sauce should then resemble a thick puree. Remove the bay leaf. Season to taste.
Serve with: any Italian pasta.
The sauce will keep in the freezer for about a month.