Bring a pot of water to a boil. Score the top of each tomato with a ¿T.¿ Drop the tomatoes in the water for 2 minutes, then remove with tongs and let cool. Once cool, peel off the skins and squish out most of the seeds of the tomatoes; you can use plastic gloves to handle the tomatoes during this process. (If you like you can freeze the tomatoes at this point and continue making the sauce at another time.)
Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the garlic, Italian seasoning and oregano and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan by scraping up any browned bits from the bottom.
Add the tomatoes and bay leaf and increase the heat to medium-high. Cook, stirring every couple of minutes, until the sauce is thickened and deep red, 50 to 60 minutes. Season to taste with salt and pepper. Add a bit of sugar if it is too acidic. Discard the bay leaf. Add the basil when ready serve.