Warm a heavy-bottomed pot over medium heat. While the pot is heating, open all the tomato products.
Add the tomato paste to the hot pot, and stir around for a minute until it’s beginning to sizzle on the edges. Quickly pour in the wine and stir for another minute while the alcohol cooks off.
Add the crushed tomatoes, the sauce, Italian seasoning, and salt and pepper. Turn the heat to low and simmer for 15 minutes stirring occasionally.
Taste and correct seasoning. If the sauce tastes unpleasantly acidic or sharp, add the sugar or honey. If not, you’re done!
This sauce will keep a week in the fridge, and 6 months in the freezer.