Heat the olive oil in a large saucepan. Add the onions, sautéing until starting to soften, approximately 4 minutes. Add the garlic and continue to sauté for 2-3 minutes, stirring to prevent burning.
Add the tomatoes, cutting coarsely with a paring knife, add the remaining juices from the can, but discard any large pieces of herbs like basil. Stir in the tomato paste, oregano, basil, pepper, salt, wine and vinegar. Simmer for 15-20 minutes, stirring frequently.
If you enjoy a chunky sauce, leave as-is and serve it up! If you want a smoother sauce, blend with an immersion hand blender, taking care to blend larger pieces, but not totally juicing it.
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If using whole tomatoes, choose about 8 large plum tomatoes. Dip whole tomatoes in boiling water for 30 seconds, transferring to an ice bath immediately. Skins should peel easily.