Place tomatoes in a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Refresh in cold water. Drain and peel. Halve, deseed and roughly chop flesh.

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes. Stir in tomatoes, tomato paste, sugar and bay leaves. Cover. Bring to the boil.

Reduce heat to low. Partially cover. Cook, stirring occasionally, for 1 hour or until sauce thickens. Season with salt and pepper. Remove bay leaves. Toss with pasta. Serve with parmesan.