Marinara Sauce

I'm a big fan of marinara sauce done with roasted vegetables:

2 cans whole peeled tomatoes in juice
2 cups mire poix
garlic
2 tbsp capers
bay leaf
2 tbsp herbes de provence
2 tbsp dried oregano
1 tsp cayenne
1 tbsp fresh ground black pepper
salt
10 sun dried tomatoes, julienned
1/4 cup sugar
1 cup wine (red or white---I use this to get rid of old wine)

Preheat the oven to 450. Drain the tomatoes and reserve the liquid. Seed them. In a roasting pan, soften the mire poix (salted) for about ten minutes, and then add the tomatoes, garlic, capers. Transfer to the oven and roast until caramelized and all the excess water has been driven off. Meanwhile, reduce the tomato liquid and the rest of the ingredients (except the wine) by half. Remove the vegetables from the oven, allow to cool and deglaze with the wine. Combine the vegetables and wine mixture with the reduction, mash with a potato masher and you're done.