Step 1

In a large pot over medium, combine the oil and garlic. Cook, stirring often, until the garlic begins to brown, 1 to 2 minutes. Stir in the tomatoes, sugar, bay and 1 teaspoon salt, then add 2 cups water. Bring to a boil over high, then reduce to medium-high and cook, stirring occasionally and adjusting the heat as needed to maintain a steady but not too vigorous boil, until the tomatoes have burst and begin sticking to the bottom of the pot, 30 to 35 minutes.

Step 2

Reduce to medium and continue to cook, stirring frequently and breaking up the tomatoes, until the oil separates to the surface, 20 to 25 minutes. Be sure to scrape the bottom of the pot to prevent scorching.

Step 3

Remove from the heat and cool for about 5 minutes. (If you prefer a slightly smoother texture, remove and discard the bay, then transfer the mixture to fine mesh strainer set over a medium bowl. Press on the tomato solids to extract as much liquid as possible. Transfer the solids to a cutting board, reserving the liquid in the bowl, then chop with a chef's knife to the desired smoothness. Return the tomatoes to the bowl and stir to recombine.) Transfer to a pint-size jar, cool completely and cover tightly. Refrigerate for up to 1 week.