Core and puree tomatoes. In deep pot, heat olive oil. Add onion and saute until soft. Add garlic, and saute until soft. Add tomatoes; stir to blend. Add wine, salt, red pepper flakes and basil, stirring well. Bring to a boil. Reduce heat and simmer for 25 minutes. The sauce is ready to be used. It can also be refrigerated for up to a week or frozen for up to 3 months.