5-6 small tomatoes
1 1/2 carrots
1/4 small onion
4 cloves garlic
I made Xs with a knife in the bottom of each tomato, then dropped them in boiling water for 30 sec or so. Then I removed them and the skins peeled right off. I chopped the onion and garlic and browned them in some olive oil in a dutch oven. While they were browning, I grated the carrots into the pot. I chopped the tomatoes and added them. I let it cook for awhile, stirring occasionally. I added some fresh basil at some point. I let it cook down for a bit, and then I removed it from the heat and used an immersion blender to blend it into a tomato-sauce consistency.
Last night I made some pasta with artichokes, mushrooms, cherry tomatoes, and some leftover chicken tenders. I tossed it with the homemade tomato sauce. Super yummy.