Preheat oven to 375 degrees.
MISE en PLACE: Cube & Peel Butternut, Peel Garlic & get press. Prepare onions, bell pepper and celery. Pull spices, oil & honey.
Add ingredients for Butternut and Tomato base to a glass casserole dish and place in the oven. (I use a glass Pyrex bowl as pictured.) Roast for 30 minutes.
Remove from oven and gently cut tomatoes open, allowing them to release their juice. Add more salt & pepper to taste and drizzle 1 tsp oil. Cook 30 more minutes.
At the 1 hour mark, stir, releasing all juice from the tomatoes.
For marinara, Add onion, red bell pepper, celery and garlic to stockpot and cook until softened. (About 10 minutes over medium heat.)
Add Butternut-Tomato base and use emulsion blender to break down into a sauce adding salt, pepper and paprika to taste. Your sauce is ready!
However, the longer the sauce simmers, the deeper the flavor. EXTRA STEP: Add 1/2 cup of wine, sprinkle with fresh Parmesan cheese and allow to simmer for 40 minutes. If you prefer a thicker sauce, simmer uncovered...if you prefer a sauce more thin, cover and simmer for 40 minutes. Salt to taste, then serve.
FOR DEEPEST DEPTH OF FLAVOR: Add 1/2 cup of wine and a cased sausage link, more Parmesan cheese and simmer for an hour.
Serve over fresh pasta.