Tomato pasta sauce what have I done wrong

[soboredtonight]

I've just tried to make a pasta sauce.

I roasted a few types of baby tomatoes all good quality.
Added wine, oxo, salt pepper, garlic, herbs big glass of red wine to a pan and hand blended it.

It's tastes shit. I simmered it for an hour.

What am I doing wrong.

As an aside, even for recipes that do use stock cubes, don't crumble them straight into tomatoes. You need to dissolve in boiling water first. Stock pots are actually a better bet.

And even garlic purée needs a quick fry off I oil (only about 30 seconds) before you add more liquid ingredients.