Cut up your veggies.
Put olive oil in a pan over medium-high heat and bring it to the point where it shimmers, then add your shallots. Cook until they are just starting to brown.
Now add your peppers to the pan and continue cooking until both are browning and the shallots caramelize a bit.
In a blender mix you tomatoes, roasted garlic, sugar and oregano. Give it a quick whir. Pour into pan with the shallots and peppers. Bring to a quick boil, then reduce to a simmer.
Add tomato paste. Continue to simmer.
Add salt and pepper to taste.
Pop your meatballs in the sauce once they are done.
Stir with a little pasta water so help everything stick. About ¼ to ½ a ladle full should do great.