Heat the olive oil in a medium saucepan or large skillet over medium heat. Maintain the heat so that the oil doesn't get too hot.
Add the chopped shallots to the pan and saute for about five minutes or until they just begin to soften. Add the garlic and saute for an additional minute until it becomes fragrant.
Pour in the white wine (or chicken stock) and use a flat whisk or wooden spoon to loosen any bits on the bottom of the pan.
Add the fresh tomatoes, salt, and pepper. Cover the pan with a lid. Reduce the heat to a simmer and cook for 15 minutes (or until the tomatoes have released their juices and the skins have burst.
Turn off the heat and gently stir in the butter and fresh herbs.
Notes
Dried herbs may be substituted for fresh. When using dried herbs, substitute one teaspoon for each tablespoon of fresh.
Store in an airtight container in the refrigerator for up to five days. Reheat in a saucepan over medium-low heat stirring frequently.