Pre-heat oven to roast at 400 degrees.
Wash tomatoes, then cut in half. Place skin-side up on baking sheet. Bake for 20-30 minutes, or until skin just browns. Remove from oven. Pull skins off immediately.
In large pot, heat olive oil over low-medium heat. Cook chopped onion and celery until almost clear, about 4-5 minutes. Add chopped garlic and cook 1-2 minutes more, until fragrant.
Add de-skinned, roasted tomatoes to the pot. Stir to combine.
Stir in wine, tomato paste (if desired) and fresh basil.
Add seasonings and stir.
Bring to just below a boil, then reduce heat to low-med. Cook uncovered until desired consistency is reached (sauce will continue to thicken the longer you cook), approximately 45 minutes-1 hour (longer for thicker sauce).