salsa or tomato soup

It's football season so I've been making housemate dips for her tostada chips on the weekends: guacamole, salsa, bean dip. Salsa is probably the wrong word for today's tomato dip, but it was a yummy dip. It also would make a good cold or hot soup.

1 16-oz can tomatoes, drained (from the garden, if you are so lucky)
little bit of onion or scallion (to taste)
little bit of garlic (1/2 or less clove)
little bit of parsley or cilantro or chives (or nothing)
little bit of carrot (say, 1/4 medium carrot)
1/3 cup frozen sweet corn
1/3 cup frozen sweet peas

Blend the tomatoes and carrot until smooth. Add everything else except peas and corn, and blend enough to chop them but don't need to pulverize. Add the corn and peas. serve.