Up to 2 weeks and at least 5 days in advance, rinse the tomatoes to remove any debris, and place them in a bowl covered with the warm water. Let them soak for 10 minutes, drain them, and soak them again for another 10 minutes. Transfer the drained tomatoes to a steamer rack, and steam them over boiling water for 7 minutes or until they are plumped. Transfer the tomatoes to a clean, quart-sized glass jar with a tight-fitting lid. Peel and mince 1 of the cloves of garlic, and add it with the oil, pepper flakes, and bay leaf to the jar. Cover the jar tightly, and shake it to combine the ingredients thoroughly. Set the tomatoes aside for at least 5 days to marinate, shaking the jar once a day. After 5 or more days, remove the bay leaf, and transfer the contents of the jar to a blender or food processor. Peel and mince the remaining clove of garlic, and add it and the Parmesan to the tomato mixture. Blend the mixture until it is smooth. Preparation tips: Note that the tomatoes should marinate for at least 5 days before you make the spread, which can be prepared days before you use it and refrigerated or weeks before you use it and frozen.