We remove the dutch oven from the heat, and spoon the onions and garlic into the blender (we have used a food processor for this but the blender gets the sauce the most pureed). We pour the tomato liquid from one can into the dutch oven, and put the whole tomatoes from the one can into the blender. We puree the tomatoes with the onions and garlic until smooth. We are very careful not to add the 2 cans of tomatoes to the blender. We have learned, from rather messy experience, that adding too much of anything to a blender can cause rather violent overflows (not quite an explosion, but it sure seems so at the time!).
When 1 can of tomatoes is completed, we pour it into our dutch oven. We then pour the tomato liquid from the second can into the dutch oven and puree these tomatoes. Once these have been pureed and added to the stove, we add the dried basil, fresh parsley stems, salt & pepper, hot pepper flakes, and bay leaves. We then simmer the sauce for about 20 minutes, partially covered, over medium low heat.
When the sauce is almost ready to be served, we add the chopped basil and parsley to the sauce, taste for salt and pepper, and turn off the heat.