1. *BLANCHING TOMATOES: While stock pot or large dutch oven water is boiling, cut a large "X" with a paring knife on the bottom of tomatos. Carefully drop tomatoes in boiling water for 30 seconds. Once removed from water, place in a bowl of ice water this stops the cooking. The skin will peel right off tomatoes. 2. Blanch and peel tomatoes; set aside. 3. In a large skillet, add olive oil and Add the onion, garlic and bay leaves, sauté until limp and fragrant Add salt and pepper. 4. In a blender, (in batches) add tomatoes, and sautéed onion and garlic mixture. 5. Puree until desired consistency. 6. Transfer puree to stock pot add basil, oregano, sugar, and pepper (red pepper flakes if using) and bring to a slow boil over medium heat . 7. Reduce heat to simmer and continue to cook 2.5 hours. (Sauce will turn bright red to a dark red/orange and thicken up) Stir occasionally. Taste! If the sauce is too sweet for you, add white wine vinegar by the teaspoon (this will cut the sweet). 8. Serve over pasta, or your favorite recipes that include marinara sauce. 9. ENJOY with loved ones! 10. Any leftovers can be frozen. ---------------------------------------------------------------------------
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