Begin by thoroughly washing the Roma tomatoes under cool running water. Chopped them into quarters, discarding any blemished parts.

In a large, heavy-bottomed pot, heat olive oil over medium heat. Once shimmering, add the chopped tomatoes, stirring to combine. Allow to simmer for 20 to 30 minutes.

Use a food mill to process the mixture, removing skins and seeds, and collecting the silky puree.

Return the smooth tomato puree to the pot and add bay leaves. Reduce heat to low and simmer for 1.5 to 2 hours, stirring often.

Transfer the tomato paste into sterilized canning jars, leaving ¼ inch of headspace. Can or freeze as preferred.