Preheat your oven to 450°. Place carrots and 1-1/2 tablespoon oil on one rimmed, sheet pan and the peppers and onions plus 2 tablespoons of oil on a second pan. Season both pans with a generous pinch or two of salt.
Roast both sheet pans of vegetables for 30 minutes, rotating the pans halfway until tender and caramelized.
Meanwhile, add 1 teaspoon of oil to a small skillet and heat over medium-low. Add garlic and herbs, cooking for 1-2 minutes. Pour in 1 tablespoon Sherry wine and cook until reduced by 90%. Remove the skillet off of the heat and set to the side.
Place roasted vegetables and garlic and herb mixture into food processor. Pulse until the vegetables are finely chopped. Reserve 1/3 cup of chopped vegetables before adding 1 teaspoon salt and 3/4 to 1 cup water and processing until smooth.
Transfer pureed vegetables to a bowl and mix in the reserved chopped vegetables.
Use immediately on your favorite pizza or let cool and store in an airtight container for 1 to 2 weeks or freeze for 2 - 3 months.