Preheat your oven to 350 degrees.

On a baking sheet lay out your chopped tomato chunks. Drizzle with olive oil and sprinkle with sea salt. Roast at 350 degrees for 30-40 minutes. 

In a dutch oven or heavy pot add olive oil and chopped carrots. Cook 5-8 minutes or until the carrots begin to get tender. 

Add in the onion and garlic to the carrots. Cook until onion is translucent. 

Add the roasted tomatoes, basil, thyme, oregano, salt, pepper and honey or sugar. Stir to combine the ingredients.

Use an emersion blender to puree the sauce to your liking. I like to leave some chunks in my sauce, but you may want the sauce to be smooth. If you don't have an emersion blender let the sauce cool slightly and then do batches in a blender.

Serve the sauce with pasta or freeze in freezer safe containers for later.