Cut off the tomato eye. At the back of the tomato cut the skin in a cross shape.
Fill with water half of a stock pot, bring it to a boil. Put the tomatoes in and cook for about 2 minutes. Remove the tomatoes from the water and let them cool off.

Peel the skin off the tomatoes. Cut the tomatoes in 4 wedges and take off the seeds placing then in a container together with the juices. Strain the seeds and reserve the juices.

Half the tomatoes cut in small dices. The other half of the tomatoes crush then with a blender.
Heat the olive oil in a stock pot at moderate heat. Cook garlic and onions together until start getting slightly brown.

Add tomato juices, crushed tomatoes, diced tomatoes, salt and pepper. Let the sauce cook for about 30 minutes uncover to let some of the liquid to evaporate.
Add thyme leaves, oregano, bay leaf and let cook for about 15 more minutes.
Add fresh basil and let the sauce cook for about 7minutes.

I sterilized some glass containers and utensils to put the sauce in the jars.
It will keep fresh in the refrigerator or pantry shelf for a long period of time.