Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add tomatoes, in batches, to boiling water for 30 to 45 seconds. Remove from boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove seeds using your finger or a spoon. Place in a colander to drain.

Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.

Combine tomatoes, onion, lemon juice, red wine, celery, basil, bell pepper, garlic, salt, bay leaves, and black pepper in a large pot over medium heat; cook, stirring occasionally, until tomatoes break down and sauce thickens, about 10 minutes.

Inspect 8 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomato sauce is ready. Wash new, unused lids and rings in warm soapy water.

Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a large stockpot or canner and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.

Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.