Preheat Oven 425F/218C degrees

• Line a half sheet pan with parchment paper. Dump all the ingredients, except the red wine onto the sheet pan .Mix together to coat with the seasonings and olive oil. Transfer to the pre heated oven. Roast for 20 to 25 minutes, until the tomatoes softened and slightly charred around the edges.
  15 roma tomatoes, 8 - 10 cloves fresh garlic, 2 medium sprigs fresh rosemary, 1 teaspoon red pepper flakes, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 cup extra virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
• Remove the sheet pan from the oven. Carefully add the roasted tomatoes into a blender, do this in two batches if needed. Blend into a puree texture.

  Note: Be careful not to add two much of the hot tomatoes into the blender.
• Pour the tomato puree into a 5-quart dutch oven. Add the red wine if using and simmer 20 to 25 minutes until the sauce starts to darken. The sauce is now ready for your favorite meatballs.

  Note: I usually add in my baked turkey meatballs and simmer them in the sauce for 10 to 15 minutes to marry the flavors. Enjpy
  1 1/2 - 2 cups red wine