Add the shallot, garlic, and olive oil to a non-stick pot and sauté until cooked through (about 3-4 minutes) over medium heat.
Next add in the spices (salt, pepper, garlic powder, dried basil & oregano) & cherry tomatoes, stir for 1-2 minutes.
Add the whole tomatoes, using their juice to deglaze the pot.
Add all remaining ingredients, then bring the pot to a boil
Once boiling, reduce the heat to low and simmer for around 45 minutes to an hour.
Remove the bay leaf*
Using a wooden spoon or hand mixer, break down the tomatoes to have a smooth and uniform sauce (unless you like it chunky, which is great, too!).
Allow to simmer on low for another 30 minutes (or as long as you can) before serving.