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MAKE THE SAUCE: In a small (1- or 2-qt.)
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saucepan, heat the olive oil over medium heat.
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Add the onion, carrot, and garlic and cook, stirring frequently until softened but not browned, about 5 minutes.
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Add the wine and let it reduce until almost evaporated, about 1 minute.
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Add the paprika and cumin and stir for about 15 seconds.
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Add the tomatoes and their juices, the thyme sprigs, sugar, Tabasco, 1/4 teaspoons salt and a few grinds of pepper.
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Reduce heat to a gentle simmer and cook, uncovered, stirring occasionally, to reduce the sauce somewhat and intensify its flavor.
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This should take about 1 hour; depending on how much juice you started with, you may need to add up to 1/2 cup water during simmering to keep the consistency saucy rather than dry.
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Fish out the thyme springs.
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Puree the sauce with an immersion blender or a regular blender (vent the top and hold a folded dishtowel over the lid) until it's smooth if needed.
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Stir in the sherry vinegar.
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Taste and add salt and pepper, if needed.
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The sauce should be slightly spicy and you should have about 1 1/2 cups.
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ROAST THE POTATOES: Heat the oven to 425F Toss the potatoes with the olive oil, 1 teaspoons salt, and rosemary (if using) on a large rimmed baking sheet.
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Roast, turning the potatoes with a metal spatula every 15 minutes until they're browned and crisp outside and tender inside, about 45 minutes.
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Put the potatoes in a serving dish and put the sauce in a small dish next to the potatoes along with a spoon.
