Heat the olive oil in a medium saucepan over medium heat until shimmering, and then add the minced garlic. Sauté for about 30 seconds until fragrant, hearing a gentle sizzle and noticing the garlic turn a light golden. Stir frequently to prevent burning.
Add the chopped ripe tomatoes to the pan, and cook for 5-7 minutes, stirring occasionally, until they start breaking down and releasing their juices. The mixture should become fragrant and slightly thickened.
Stir in the salt, sugar, dried oregano, and the bay leaf if using. Let the sauce simmer gently for another 15 minutes, until the tomatoes are very soft and the flavors meld together, filling the kitchen with a warm aroma.
Remove the bay leaf, then pour the mixture into a blender or use an immersion blender to purée the sauce until smooth and velvety. Be cautious of hot splatters during blending.
Return the sauce to the saucepan and stir in the balsamic vinegar, the secret ingredient that adds depth and a subtle sweetness. Simmer for an additional 5 minutes to marry the flavors.
Check the seasoning, adjusting with more salt or sugar if needed. The sauce should be thick, glossy, and vibrant in color, with a harmonious balance of acidity and sweetness.
