In a large sauce pan heat 1 to 2 tbsp of good quality olive oil. Add shallots and cook for a few minutes til translucent and fragrant, stirring occasionally. Add garlic and cook for a couple more minutes, stirring to prevent burning. Splash in 1 tbsp water or broth to prevent sticking. Add in the fresh chopped tomatoes, chopped bell pepper, fresh rosemary and oregano and stir. Cook til peppers and tomatoes are soft and most of the water is cooked off, about 12-15 minutes. Add in basil at the last few minutes. Season with a dash of salt and pepper to your taste. Transfer to a blender and blend til smooth.
