To peel the tomatoes
Cut a cross into the tomatoes, blanch in boiling water for approx. 30 secs. per batch, remove with a slotted spoon, dip briefly in cold water, peel away the skin with a knife.
To roast the tomatoes
Halve or quarter the tomatoes depending on their size, transfer to a shallow baking dish along with the oil and all the other ingredients up to and including the sugar, mix well.
Roast the tomatoes for approx. 50 mins. in the centre of an oven preheated to 180°C, stirring occasionally. The outside of the tomatoes should be roasted but not too dark.
To strain the tomatoes / cook the sugo
Remove the garlic, herb stems and bay leaves. Pass the tomatoes through a food mill and into a large pan, bring to the boil, reduce the heat and simmer for approx. 30 mins., season.
Bottle up the sugo while hot
Thoroughly wash the preserving jars and lids, rinse with hot water. While still hot, ladle the sugo into the jars and fill to just below the rim, seal immediately, leave to cool.