In a large skillet, heat 3 tablespoon of olive oil over medium low heat.
Add 4-6 coarsely chopped garlic cloves and sauté until fragrant, about 1 minute.
Add in grated or finely diced white onion.
Add in red pepper flakes and sauté for another 30 secs to 1 minute.
Turn the heat to medium and stir in 2 tablespoon of tomato paste and cook down for 2-3 minutes.
Pour in ⅓ cup white wine to deglaze the pan, scraping up any browned bits. Reduce and cook down the wine for 4-5 minutes.
Add 28 oz of San Marzano whole tomatoes, crushing them with your hands or a spoon.
Add in oregano, salt, pepper, and 2 teaspoon of fish sauce.
Let the sauce simmer for 10 minutes until thickens.