Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and spread the tomatoes into a single layer on the sheet. Drizzle olive oil over the tops and sprinkle with salt and pepper. Bake in the preheated oven for 40 minutes.
Set Instant Pot to saute. Melt the butter then add the garlic, onion, carrot, basil. Cook for 4-5 minutes, or until soft and fragrant. Add the tomatoes, Italian seasoning, salt, pepper and wine (if using) and give the mixture a stir.
Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 8 minutes to build up pressure before it begins cooking.
When cooking is done, do a quick release and allow the float valve to drop. Be careful as you open the lid for any additional hot steam.
Use a potato masher or an immersion blender to create a smooth consistency. Transfer the sauce to jars and store in the refrigerator.