Heat olive oil in large skillet or Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally until softened and golden around edges, 6-8 minutes. Add garlic and oregano and cook, 30 seconds or until fragrant.  If using dried basil, add it now.

As the onions cook, pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and working over a strainer, remove, any seeds and hard areas from the stem. Place each tomato as it is finished in a bowl, and when all are done, empty out the seeds and waste from the strainer and add the tomatoes from the bowl, along with any juices, back to the strainer. Let tomatoes drain excess liquid, about 5 minutes, pushing the tomatoes around a time or two to facilitate draining. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice after stirring.

When onions are finished and the garlic and oregano and basil, if dried, are added and have cooked for about 30 seconds, add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute until liquid has evaporated and tomatoes begin to stick to bottom of pan, 10-12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add 2 1/2 cups reserved tomato juice and bring to simmer; reduce heat to medium and cook until sauce is thick, 8-10 minutes.

Transfer sauce to food processor and add reserved tomatoes, process until slightly chunky. Return sauce to pan and add fresh basil if using, and extra-virgin olive oil. salt, pepper, and sugar to taste.

Serve over pasta or toss freshly cooked pasta with the marinara, garnish with fresh herbs if desired and serve, passing Parmesan cheese.

Notes:

• A pinch of red pepper flakes is a good addition to the recipe.
• This makes 4 cups, a standard jar of pasta sauce is 20 ounces, about 2 1/2 cups