In a pot of boiling water, add tomatoes, boiling for about 10 seconds, before removing and running under cold water. This will make them easy to peel.
Peel tomatoes, remove seeds, and chop.
In a sauce pan, warm olive oil on medium heat. Add your garlic, shallots and bouquet garni. To make the bouquet garni, take a piece of leek, a bay leaf, 3-4 sprigs of thyme, a couple parsley stalks, wrap them in the leek, and tie together with cooking string).
After about 2 minutes, add the tomato, tomato concentrate, and sugar.
Simmer until moisture has evaporated.
Remove the bouquet garni, and puree the sauce with an immersion blender.
Add salt and pepper to taste, and serve.
Sauce will keep for about 5 days, refrigerated.