In a large stockpot saute the onion in olive oil over low/medium heat until translucent. You don’t want the onion to brown so keep the heat on low and stir often. Season with salt to help the onion sweat. You can also add a sprinkle of sugar as well. Add the garlic and stir another minute.
Stir in tomatoes, salt, sugar, bay leaf and rind.
Partially cover and simmer for 90 min stirring occasionally.
Remove the bay leaf and rind and using a hand emulsifier, emulsify the sauce until smooth.
Stir in tomato paste, basil, parsley and pepper. Taste for seasoning and add more salt if necessary
