Saute onion and garlic in olive oil until soft. Add carrots, pepper, and herbs; stir well. Add tomatoes, tomato paste, honey, salt and pepper. Simmer 15 minutes. Remove bay leaf and serve or freeze. To can, ladle into hot, sterilized pint jars to within 1/2-inch of the top, add 1 tablespoon lemon juice or vinegar per pint to assure acidity, seal with sterilized lids according to manufacturer's instructions and process full jars in a boiling water bath for 35 minutes. Makes three pints.