Using a medium sized, heavy based pot, fill the base with olive oil to the depth of approximately halfway up your index fingertip. Peel and dice the garlic lengthways. You can add 2 extra cloves if you wish, it only intensifies the flavour (in a good way). Add the diced garlic to the pot with oil and gently fry the garlic at a low heat being careful not to burn them.
Fill a separate small pot with water and bring it to the boil. Add the tomatoes and boil for approximately 3 minutes, until you begin to see the skin peeling away from the flesh. Remove from the boiling water, discard water and then peel tomatoes.
Add the tomatoes to the pot with oil and garlic and chop them into small pieces with sharp knife. Simmer at a low heat and stir continually as the sauce begins to thicken and reduce. Gradually add a few drops of water, then add the stock cube and the bay leaves. Stir and simmer for a further 10 minutes then add the tomato paste, sugar and salt and pepper. Keep on a low simmer for a further ten minutes for the sauce to reduce and flavours intensify. Remove bay leaves before serving.