I've never made sauce from scratch (tomatoes here are terrible), but I believe the first step is to blanch (or roast for different flavor), your toms, and peel the skins off. Then, it is pretty much the same as using canned tomatoes.
With canned whole tomatoes (San Marzano D.O.P.), I crush them by hand (nice and squishy). For fresh toms, you may need to use a food processor or blender. I then add finely chopped herbs from my garden, usually basil and oregano, but I sometimes change it up for variety. I also add finely diced or crushed garlic -- a lot of it. Probably more garlic than most people would add. If I want it spicy, and I have cayenne peppers in the garden, I'll finely dice one or two of them, and add them, too.
Then I let it simmer for an hour or so on the stove in a cast iron Dutch oven, stirring a few times. Taste often for seasoning!
There is plenty of room to be creative with homemade tomato sauces. You can add mushrooms or other veggies, for example. I've never used wine, but it sounds good.
CD