In shallow baking dish(s), lightly oil the bottom with olive oil and arrange tomatoes, garlic, and herbs. Generously sprinkle salt over tomatoes and top with a pinch of fresh ground pepper.
Roast for 2 hours, removing garlic after an hour or so. Set aside to cool. Then squeeze the garlic out of the casing and toss in with the tomatoes.
Place tomatoes, garlic and herbs in a food mill on medium grate over a large, heavy pot. Churn the tomatoes through and discard the skins and seeds. Don’t forget to scrape the bottom of the grate to get all the thick puree.
Place pot on med/hi heat. Add sugar, lemon juice and bay leaf. Adjust seasonings to taste. When sauce is about to boil, turn heat down to med/low and simmer for 1 hour or so, depending on the desired thickness. Remove bay leaf and strain the sauce for a few minutes to remove excess water.