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Preheat broiler for 5-10 minutes . Adjust rack to highest position.
tomatoes on sheet tray or sizzle platter, turning them often until their skins blister. Reserve tomato liquid collected in broiler pan.
Put tomatoes through food mill to remove skins and seeds. Combine tomato pulp and reserved liquid and set aside.
In 10-inch sauté pan, "sauté" onion, carrot, and garlic in 1/2 cup vegetable stock, stirring often. When all liquid has evaporated, ladle in another 1/2 cup stock. Repeat this procedure until vegetables are soft and just beginning to caramelize.
In blender, process tomatoes with their liquid and carrot-onion mixture until very smooth and creamy, about 2 to 3 minutes .
Transfer sauce to covered saucepan, and sauce for 25 minutes . If sauce is too thick, thin with some vegetable stock. Stir in olive oil and fresh herbs. 5 minutes longer.
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