3 tablespoons olive oil 2 shallots, minced 3 cloves garlic, minced 3 pounds plum tomatoes, diced 1/4 cup white wine 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon sugar 6 large leaves fresh basil     Sauté the fine diced shallots and garlic in olive oil until translucent but not browned. Add diced tomatoes, white wine, salt, pepper and sugar. Bring the mixture to a boil, lower it to a simmer, and cook the tomatoes for 20-30 minutes. In batches, transfer the sauce to a blender and purée until smooth. Strain the tomato coulis through a fine sieve, and if needed, finish the sauce with a pat or two of butter.