In a medium sized pot add the olive oil and sauté celery and peppers for 15 minutes. If you have an immersion blender you can skip this until the end, if not: transfer the soft sautéed veggies to a blender and purée them, and this add back to the pot.
Add the red wine, pepper flakes, basil, rosemary and kosher salt. Then add the crushed tomatoes. Lower the heat once this starts boiling and simmer uncovered for 20-30 minutes.
Stir regularly so it doesn’t burn. You will know it’s done when it’s about 1 1/2 inches lower in the pot than the level it started at.
You can freeze sauce for 4-6 months. I think making a triple batch is best so then I have multiple containers on hand for fall and winter.