Preheat oven to 400°F (200°C).

Line a baking sheet with foil.

Cut the capsicum in half and remove the seeds and stems.

Place the capsicum skin-side up on the baking sheet.

Roast for 20-25 min, until blackened and blistered.

Place the roasted capsicum in a bowl and cover with a wrap.

Let steam for 10 min, until cool enough to handle.

Gently peel the skin off the capsicum with your fingers and discard the skin.

Finely chop the roasted capsicum and set aside.

Optional: char the peeled capsicum with a torch for a smokey flavour.

Heat oil in a large saucepan, add the cherry tomatoes and cook until caramelized and soft.

Add wine to deglaze, then add garlic and water to cover the tomatoes.

Simmer until the water reduces by 2/3 and the tomatoes soften.

Squish the tomatoes and strain through a fine sieve to collect the sauce.

Add the chopped roasted capsicum and blend until smooth.

Reheat the sauce and reduce until thick, then season with salt and sugar.