Char peppers under the broiler or over a gas flame then place in a bowl and cover to steam. Let cool, peel and seed them then slice into strips.
Heat a skillet or a saucepot over medium-high heat with EVOO. Add onions, garlic, salt, oregano and chili flakes, and cook to soften, 8-10 minutes. Add tomato paste, stir, then add wine and stir a minute more. Add tomatoes, roasted pepper strips, pickled peppers and brine. Simmer while you cook meat.