Place a fine mesh strainer over a bowl. Split open each tomato over the strainer and remove the seeds, as they can add a bitterness to the sauce.
Place the seeded tomatoes in another bowl. Reserve both the juice in the first bowl from seeding the tomatoes and the juice left in the can.
Sweat the carrot, celery and onion in olive oil with some salt and pepper on low/medium heat until soft. Add the garlic and cook one more minute.
Deglaze the pan with the wine and reduce until it reaches a syrupy consistency.
Add all of the reserved tomato juices and the stock. Bring to a simmer and reduce by at least half. A little more won't hurt.
Add the reserved tomatoes and cook only 5-10 minutes on low heat. With an immersion blender, puree the sauce until smooth.
Finish with the parsley and additional salt and pepper if needed.