Peel shallots and garlic and finely dice. Heat the olive oil in a large saucepan and fry the shallots and garlic until light yellow. Add the tomato paste and stir-fry briefly until it smells good. Deglaze with the red wine. Turn the stove to the highest setting and reduce everything to half.
Add the tomatoes and stir in the oregano, bay leaves, sugar and curry. Simmer the sauce, half covered, on a low heat for about an hour. At the end, season with salt and black pepper.
Pour the hot sauce into clean glasses, close immediately. Turn the glasses upside down for about 10 minutes. A vacuum is created.