Fill Dutch oven with salted water and bring to a boil
Cut an X on the bottom of each tomato
Add tomatoes to the boiling water and boil for one minute
Drain the tomatoes. When they are cool enough to handle peel, remove the stem end and the seeds.
Place the tomatoes in a food processer and pulse until blended, but not completely pureed.
Heat a Dutch oven on medium heat and add the olive oil
Add onion and sauté 5 minutes
Add chopped garlic and sauté 1 more minute
Add the tomatoes, paste, oregano, basil, salt, pepper, wine, sugar, and bay leaves
Bring to a boil, then turn the heat to low and let simmer 30 minutes
Cook pasta of choice according to instructions
Top with fresh basil, a drizzle of extra virgin olive oil, and grated parmesan cheese
If freezing, allow sauce to cool completely before placing in the freezer
Notes
You don't have to use Roma tomatoes. They are the best for making sauce, but if you end up with a bumper crop of some other type of tomato, or you find a great deal at a farm stand, use what you have. Your sauce will taste great!
Dried vs. Fresh Herbs
I prefer dried oregano and basil during the cooking process, but if you have an abundance of fresh herbs, use them. But remember that dried herbs are more potent, so you'll need to double the amounts.
Variations
Add sausage or ground beef
Soak dried Porcini mushrooms in hot water. When the mushrooms are soft, chop and add to sauce. Drain the liquid and add to sauce.