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In a large Dutch oven, heat the olive oil over medium heat.
When the oil is shimmering, add the onion, garlic, and a generous pinch each of salt, black pepper, and red pepper flakes.
Cook, stirring occasionally, until the onion is soft and the garlic is beginning to brown, about 6 minutes.
Add the wine and oregano and simmer until the wine is reduced by about half, 6 to 8 minutes.
Add the quartered tomatoes and cover the pot.
Cook, covered but stirring and smashing the tomatoes occasionally with a wooden spoon, until the tomatoes are mostly broken down, about 20 minutes.
Add the tomato puree, tomato paste, basil, and another pinch of salt.
Reduce the heat to low and simmer, stirring occasionally, until the flavors develop and the sauce thickens.
Taste for seasoning, adding more salt, black pepper, red pepper flakes, and the sugar, as needed.
Serve immediately or let cool completely in the pot.
Store refrigerated in the pot for up to 3 days and reheat over low heat before serving, or transfer the cooled sauce to freezer-safe containers and store frozen for up to 6 months, thawing in the refrigerator a day before using.