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Heat the olive oil over a moderate heat in an enameled or stainless-steel saucepan that will hold 4 or 5 quarts. Cook the onions, stirring frequently, for 7 to 8 minutes. When they are soft and transparent, but not brown, add the garlic and cook another 1 or 2 minutes, stirring consequently. Then stir in the rest of the ingredients, bring the sauce to a boil, turn the heat very low and simmer uncovered, stirring occasionally for about 1 hour.
When done, the sauce should be thick and fairly smooth. Remove the bay leaves. If you prefeer a smoother texture, puree the sauce through a food mill or rub it through a sieve with the back of a wooden spoon. Sauce may be frozen.
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