Heat oil in a saucepan on medium heat. Add bay leaf, garlic and onion. Sauté for a few minutes until onion starts to soften. Reduce heat to low and cook for approximately 10 minutes until onion is soft and caramelized.

Increase heat to medium. Add wine to deglaze the pan. Add Val Verde Passata, salt, oregano, basil, sugar, vinegar and black pepper. Mix well.

Reduce heat to medium low and simmer uncovered for 25-30 minutes until the sauce turns a dark, rich shade. Remove from heat. Allow to cool completely. Store in an air-tight jar in the fridge for up to a week.