Fresh tomato sauce

Today I had to do two things--(1) use some of the tomatoes I had before they spoiled, and (2) eat pasta. I had a few tomatoes from a friend's garden, a few lovely green-striped heirloom tomatoes from the farmers market, and a few campari tomatoes from the grocery store. So this is what I did. Note that I didn't peel the tomatoes or take out the seeds. I thought I would freeze some of it to save for a cold day in the middle of January, but I'm not sure I can stop eating it to even get it into the freezer. If you ever doubt the existence of God, just make this and thank Him for inventing tomatoes.

Fresh Tomato Sauce with Pasta

4 tablespoons olive oil
1 medium Vidalia onion, sliced thin
4 cloves garlic, minced
A considerable portion of fresh tomatoes, coarsely chopped (probably about 4 cups)
Kosher salt (about 1-2 teaspoons)
Freshly grated black pepper
1/3 cup red wine
1 teaspoon dried Turkish oregano (from Penzey's)
Fresh grated parmesan
Cooked pasta (prefer capellini)

Heat the olive oil in a wide saute pan. Cook onion on medium heat for about 2 minutes. Add garlic and cook 1 more minute. Add chopped tomatoes, salt, pepper, and wine, and simmer uncovered until tomatoes release their juice and sauce begins to thicken, about 10 minutes. Add oregano and simmer about 3 more minutes.

Pour portion of sauce on cooked pasta, top with grated parmesan, and try to sit down and eat it in a controlled manner like a civilized person.