Bring a large pot of water to the boil. Add tomatoes and ensure they are covered by the water. Quickly bring back to the boil, then remove from heat and drain.
1 kg tomatoes
Allow tomatoes to cool so you can handle them. Drain, then discard the stems, peel the skin and dice into small pieces.
Heat the olive oil in the same large pot. Add garlic and onion and sauté until translucent.
1/3 cup olive oil, 8-10 cloves garlic, 1 onion
Add the diced tomatoes, red wine, bay leaves, basil, hot paprika, smoked paprika and mace. Stir well and bring to the boil once more, then reduce heat to a simmer and cook for around 2 hours until sauce has thickened and reduced. Remove from the heat.
1/4 cup red wine, 4 bay leaves, 1 handful basil leaves, 1 tsp hot paprika, 1 tsp smoked paprika, 1 tsp ground mace
Carefully transfer sauce into airtight containers. For bests flavour, do not serve on the same day. Store in refrigerator for a day or two to allow the flavours to fully develop.