In a medium-sized, non-reactive saucepan, heat the olive oil over medium-high heat. Add the onion, fresh tomatoes, carrots, celery, and poblano pepper; season with salt and red pepper flakes. Cook until soft and tender, about 10 to 15 minutes. (Add a splash of water if the vegetable mixture seems dry). Add the garlic and cook for one more minute. Add the tomato paste and cook for 2 minutes.
Add the wine and cook on high heat, scraping up all the brown bits of the pan until almost all the liquid evaporates about 3 minutes. Next, add the canned tomatoes and their liquid, sugar, water, and bay leaves. Bring it to a boil.
Reduce heat to simmering and simmer half-covered over low heat until the sauce thickens about 1 hour, stirring from time to time and breaking up the tomatoes with a wooden spatula as they cook until the sauce is chunky and thick, about 30 minutes to 45 minutes. If, at any point, the sauce is getting dry, add some water. Stir in the basil and oregano, and cook for another 5 minutes or until the tomato sauce thickens to desired consistency.
Taste and adjust seasoning if needed. For a smooth tomato sauce, use an immersion blender or a standard blender to purée the tomato sauce in batches until smooth enough for your taste. If using a standard blender, take care not to fill the jar more than half full per batch, leave the hole in the lid open, cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.