Cut the shallot in half, removing the end and papery skin. Peel and cut the garlic clove(s) in half as well.
In a small to medium pot, combine the tomatoes, shallot, garlic, and herb sprig. Season with a little salt and pepper. Cook over high heat, covered, for 12-13 minutes.
Remove the herb sprig and shallot pieces. Then blend until creamy with an immersion blender or in a food processor (or blender).
You can substitute the shallot for a small yellow onion. If you do not have any fresh herbs, you can use a dry bay leaf instead.