28 ounces whole Italian plum tomatoes
1/4 cup olive oil
3 cloves garlic -- thinly sliced
1 teaspoon crushed red pepper flakes
1 cup dry red wine
1 tablespoon dried oregano
8  leaves fresh basil
salt -- to taste
pepper -- to taste

Puree the tomatoes in a food processor or blender, removing most of the seeds. In a medium stockpot, heat the olive oil over medium heat, add garlic, and saute until golden brown, 1 to 2 minutes. Add red pepper flakes.
While the oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix.
Add remaining tomatoes, reduce heat to low, and let simmer.
Add the oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally.

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