Heat olive oil in a medium saucepan. Add the onion and sauté until lightly browned, about 6 minutes. Add the garlic and stir in for about 3 minutes. Hand crush the tomatoes and add with their juice to pan. Next, add broth, wine, oregano and red pepper. Reduce the heat to medium-low and cook, uncovered, until the sauce is slightly thickened, ~15 - 20 minutes.