Strain canned tomatoes into a sauce pot.

Add sherry wine vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice.

Bring to a boil over high heat, then reduce to a simmer.

Reduce the liquid by half until it thickens to a loose syrup consistency.

Remove most tomato seeds from the strained tomatoes and set the tomatoes aside.

Cut carrot, onion, and celery into uniform sizes.

Mix the carrot, onion, and celery with olive oil and minced garlic.

Place the mixture over low heat and sweat for 15 to 20 minutes.

Add the reserved tomatoes and rinsed, drained capers to the roasting pan.

Place the pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes, until the tomatoes start to brown slightly on the edges with light caramelization.

Remove the pan from the broiler and place the pan over 2 burners on the stove.

Add the white wine and cook for 2 to 3 more minutes over medium heat.

Add the reduced tomato liquid to the tomatoes and adjust seasoning with kosher salt and black pepper.