Peel and finely dice the onion. Peel and grate the garlic.
Using a peeler, remove the "ribs" from the celery then finely dice.
Finely chop the whole tinned tomatoes using a large cooks knife. Alternatively, you could squish them with your hands.
Gently heat the olive oil, add the diced onion , celery and bay leaves. Continue cooking until completely soft and translucent. This could take up to 20 min.
Add the garlic and remaining herbs, followed by the tomatoes and salt. Bring to a boil then simmer on a low heat for 1 hour. Remove the bay leaves and herb sprigs before serving.
«Make a large batch of this sauce, then divide into smaller portions and freeze.»