I make this pretty often. You can double (triple, etc) the recipe and freeze this in portions too. It's delicious and nutritious.
1 28 oz can whole peeled tomatoes
1 carrot, finely chopped (I mostly just do this to pack in some beta carotene)
3 cloves garlic, minced
1 shallot, minced
1 tsp each: red pepper flakes, dried thyme, dried oregano, dried parsley, dried basil
1 TBSP olive oil
Saute the shallot, garlic, carrot and herbs in olive oil over medium heat until soft (about 6 minutes). Add the can of tomatoes and cook, on medium-high heat for about 15 minutes. Add 2 TBSP water and puree in a blender.