If using fresh tomatoes, bring a large pot of water to boil. Add whole tomatoes and boil for 1-2 minutes to loosen the skin. Strain and add to an ice bath to stop cooking (I fill up a clean sink with cold water). Use a knife to make a slit in the skin and peel off. Roughly chop tomatoes.

Warm olive oil over medium heat in a large pot. Add onions and garlic. Saute until translucent (about 4-5 minutes).

Add tomatoes and remaining ingredients to the onion mixture. Bring to a low boil over medium-high heat.

Reduce heat and simmer on low uncovered for 2-3 hours (or until desired sauce consistency reached). Stir occasionally.

Remove the cinnamon stick and bay leaf. Use an immersion blender to make a smooth sauce (a regular blender works great, too).

Use immediately or store in the fridge for up to 5 days.