Cut tomatoes in half horizontally, squeeze out the seeds and discard.

Place tomato pulp in a low, wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil, sugar, oregano and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

Stirring occasionally, let the sauce reduce by almost half to produce about 2 1/2 cups of medium-thick sauce, 10 to 15 minutes.

Taste and adjust salt, if needed. Use immediately  or store in the refrigerator for up to 5 days.

To keep longer, store in the freezer.