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Meanwhile, in 6 quart saucepot on medium, heat oil. Add onion, oregano, and red pepper flakes. Cook 3 minutes, stirring. Add garlic and cook 30 seconds or until golden, stirring. Add wine/broth and heat to boiling. Reduce heat to medium low and simmer 6 minutes or until wine/broth is reduced by half, stirring occasionally. Stir in tomatoes, 1/2 tsp salt, and 1/2 tsp black pepper. Remove from heat.
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