Roasted tomato and fresh oregeno pasta sauce

(serves 6)
1 sweet onion
Olive oil
1/2 head garlic (or whatever amount)
1 can fire roasted whole tomatoes (we found the organic ones on sale for 1.79)
some crap red wine
Fresh Oregeno
optional: smoked pimenton (I know.)
Salt
optional: pepper (our peppergrinder does not really work so I did not use any, but it would be good)

Pour enough olive oil in the skillet to just cover the bottom. chop onion into at least bite sized pieces. Heat oive oil a little and add onion, heat on medium. while onions are cooking, chop and gradually add garlic, stirring a little when you do, garlic changes flavor with every degree heated so I like to add it at varied intervals. cook onions and garlic until onions are translucent. pour a splash of red wine in, enouch so onions and garlic turn purple and their is a tiny bit of liquid simmering, not enough that they are floating. Stir. Open can of tomatoes and pour juice into skillet. I like to take the tomatoes out of the can and crush them into the skillet one by one wih y bre hands because it is fun and I can see exactly how much I am adding, that being said you could pour the whole can into the skillet and mash them up with the spoon if you were n a hurry or did not want to gat your hands dirty. stir everything together and add salt to taste. leave to simmer. I simmered this for about 1/2 hour because I was waiting for Alex to get home, it could go shorter or longer. Start pasta water, cook pasta. While pasta is cooking cut and add fresh oregeno and dried pimenton, stir. drain pasta, return to pot, pour in sauce and serve. This should be enough sauce for 1 pound of pasta, you can use any pasta with this sauce, I used linguine because that is what we had, spagetti would be a classic choice and penne would also be good.