Saute the octopus with water and 1/4 of the onions and bay leaves for 1 hour.
While the octopus is boiling, put the tomatoes in boiling water for 30 seconds, then pour on cold water and peel them.
Add the tomatoes, sugar, oregano, parsley, wine and vinegar.
Saute for 5 min, put the lid on and lower the stove to the lowest possible setting. Saute about 90 min.