Sauté onion, red pepper flakes & garlic in olive oil until translucent and just begin to brown. Add bay leaves, wine, salt & pepper and bring to boil. Add tomatoes, sugar & basil and let simmer for about 2-3 hours until thickens.
Remove bay leaves. Blend with immersion blender after cooking about ½ hour just enough to make a smooth consistency as skins and seeds were not removed, or can leave with some chunks.
Add lemon juice and pour into hot jars, wipe rims, remove air bubbles, fill leaving 1/2 inch headspace. Process for 30 minutes in hot water bath.
Makes 10 pints.