Peel the tomatoes and dice them. Heat the olive oil in a cooking pan. Meanwhile chop the garlic cloves. When the oil is hot enough add the chopped garlic and the chili flakes. Fry for a minute. Add the diced tomatoes and fry for two more minutes. Add the white wine, the rice and about a cup of water and mix well. If the soup gets too thick, add some more water. Cover and cook until the rice is done. When the soup is almost ready, chop the oregano leaves and add them to the soup. Taste to soup and add some salt if needed.
To improve the flavor your can add a spoon or two of Worcestershire sauce, a spoon of sugar (if the tomatoes are not sweet enough), thyme, cream fresh or some tomatoes paste (to intensify the flavor).
Serve hot with croûtons and a splash of olive oil.