In a large sauce pot, gently heat 2 tbsp of olive oil and sauté the sweet onions and garlic on low to medium heat until translucent. This should take 5 to 10 minutes.

Place the canned San Marzano tomatoes in a large clean bowl. Using your hands, crush the tomatoes until a somewhat creamy sauce forms. Pour the crushed tomatoes into your pot of onions and garlic.

Add the bay leaf, white wine or vinegar and olive oil, and stir all of the ingredients until fully combined. Cook for 5 to 10 minutes on low to medium heat.

Stir in the chopped herbs and let the sauce simmer for another 10 minutes. When finished, take off the heat and stir in the salt and pepper to taste.

Let the sauce cool off of the heat for 5 minutes, then place in the freezer to cool to room temperature. This can take anywhere from 20 minutes to an hour.

When the sauce is cool, puree it in a blender until smooth. Use on pasta, pizza, or any dish you desire.

The sauce can be stored in the refrigerator for up to 14 days.