Bring a large pot of water to a boil, add the carrots, and boil for four to five minutes, or until the carrots start to soften. Remove from the water and drain. When the carrots are cool enough to cut, slice in half lengthwise.

In a large saucepan, heat the olive oil over medium heat. Add the peppers and onions and saute until softened. Add the garlic, and continue cooking 2-3 minutes until the garlic is fragrant. Add the diced tomatoes, vegetable stock, and salt. Bring to a boil, and then simmer for 10 minutes.

Pour the sauce into a large circular baking pan and spread evenly over the bottom of the pan. Arrange the carrots in a circle, with the narrow end pointing inward. Drizzle a small amount of olive oil over the carrots.

Bake the carrots at 350 for 40 minutes, or until the carrots are soft and lightly caramelized (this will bring out the sweetness). Garnish with fresh herbs and serve.