Preheat oven to 425 degrees. Bring saucepan of water to boil. Plunge 5 roma tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside. Heat 2 tbsp olive oil in skillet over med heat; saute ½ chopped onion until tender. Stir in tomatoes, 2 cloves chopped garlic and1 pinch Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in 24 kalamata olives pitted and chopped, ¼ c. white wine, ¼ c. capers, 1 tsp lemon juice, and basil leaves chopped. Reduce heat, blend in 3 tbsp grated Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 min. Place 1 lb flounder in a shallow baking dish. Pour sauce over the fillets and top with basil leaves. Bake 12 min or until fish is easily flaked with a fork.