In a medium sauté pan or skillet, heat the olive oil over low heat. Add minced garlic, diced onion, and red pepper flakes. Cook for 5 minutes or until the onions are translucent, stirring frequently to avoid burning the garlic.

Next, add the tomato paste. Allow it to cook for another 3 minutes, stirring until the color begins to darken.

Add canned whole plum tomatoes. Use a wooden spoon or spatula to gently break them apart. Stir in the oregano, basil, bay leaf, balsamic vinegar, salt, and black pepper.

Allow the sauce to simmer on low for about 15 minutes. Check for seasoning. For a thicker sauce, simmer longer; for a thinner sauce, add water gradually until you reach your desired consistency.

Optionally, puree the sauce in a food processor or blender for a smooth texture or keep it chunky, depending on your preference.

Cool the sauce and store it in an airtight container in the refrigerator for up to five days.