In a large skillet, heat oil over medium-high heat. Add onions and garlic and cook until soft, four to five minutes.

Add wine, if using, whisking to deglaze the bottom of the pan. Cook about five minutes, until the liquid reduces by half.

Stir in tomatoes, oregano, sugar, salt and pepper. Reduce heat to a simmer and cook for 20 minutes.

Turn off heat and add basil. Taste, and then add more salt or pepper as needed.