Wash and roughly chop 8 pounds of Roma tomatoes, removing blemishes.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped tomatoes and stir.

Simmer for 20-30 minutes until tomatoes soften and juices are released.

Pass the mixture through a food mill to remove skins and seeds.

Return the puree to the pot and add 1 bay leaf for every 2 pounds of tomatoes. Simmer uncovered for 1.5-2 hours.

Once thickened to desired consistency, transfer to sterilized jars or silicone trays for freezing.