Preheat your oven to broil.
Cut the red bell peppers into 3 to 4 sections, making sure to remove the stems and seeds.
Lay the pepper sections on a large baking sheet, waxy-side-up.
Place the baking sheet on the upper rack of the oven and broil until the skins are mostly black.
Add the garlic cloves to the baking sheet during the last 1 to 2 minutes of broiling.
After the peppers and garlic are done, use tongs to move the blackened peppers to a large paper grocery bag.
Seal the bag tightly and let the peppers steam for 15 minutes.
While the peppers steam, shred the onion and carrot on a grater.
In a large deep skillet, add the butter, shredded onion, and shredded carrot.
Sauté the veggies until they are very soft, about 5 to 7 minutes.
Once the roasted red peppers have steamed, pull the black waxy skin off each piece and discard it.
Peel the softened garlic cloves and add them to the blender along with the peeled peppers.
Blend until smooth.
Pour the pureed mixture back into the skillet.
Add the Italian seasoning, 1 and 1/2 teaspoons of salt, and a half teaspoon of ground black pepper.
Simmer for at least 10 minutes over low heat.
Taste your sauce and adjust the seasoning if necessary.
