Core and peel tomatoes with a paring knife. Cut out tough white parts (strain the seeds, if desired) and dice; transfer to a large pot on the stove. Heat tomatoes in pot over medium-low heat 10 to 15 minutes until warm and softened. Use an immersion blender (or transfer to a blender) to puree tomatoes to desired consistency.

Reduce heat to low. Stir in as much tomato paste as needed until sauce is thick. Stir in dried oregano, dried basil, minced garlic, bay leaves and salt to taste. Cover and simmer over low heat 1 to 2 hours, stirring occasionally, until flavors incorporate into the sauce. Add more seasonings to taste as needed. Remove bay leaves. Serve over fresh pasta.

P.S. If you want to add chopped veggies to the mix (like green peppers, onions, mushrooms, etc.), add them with the uncooked diced tomatoes. If you want ground meat, brown the meat in the pot first, drain, then return it to the pot with the uncooked diced tomatoes. If you want to add a glug of wine, stir it in simultaneously with the tomato paste so you can control the thickness of the sauce (you may need to add more than 2 cans tomato paste if you add wine).