Heat a Dutch oven and add olive oil over medium heat. Add in garlic, stirring until it gets golden, about 5 minutes. Add in red onion, pepper flakes and cook for another 5 minutes or so.
Add in Tuttorosso Tomato Paste and stir until it is darkened and combined, about 3 minutes.
Add wine and cook off for about 2 minutes. Once it is cooked off, add Tuttorosso San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt and San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt. Using kitchen scissors, cut tomatoes so they start to break down. Add in basil, salt and pepper. Cover and cook over low to medium heat for 2 1/2 hours, stirring every so often.
Let cool and then use an immersion blender to blend your sauce until smooth (alternatively you could transfer to a food processor). Season to taste.
Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle and then cut into squares. (Note: depending on how big your muffin tin is, you will want to make sure the squares cover the whole rim of the cup.)
Spray tin with non-stick oil and add your pastry squares. Add in about a teaspoon of marinara to each cup, followed by grated mozzarella and your soppressata or pepperoni. (Note: make sure to not add too much filling to the tartlets as they will rise and can get messy.)
Bake for 12 minutes or until golden brown. Remove from oven and drizzle each with hot honey.
