Let's Begin!

• Heat a medium saucepan over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, add the chopped onion and cook, stirring often, until soft and golden (about 5 minutes).
• Add the diced shallots and cook for about 2 more minutes.
• Add the minced garlic and cook for 1 minute, or until fragrant.
• Stir in the diced tomatoes, fire-roasted tomatoes, salt, and pepper to taste. Bring to a light boil, then reduce the heat and simmer partially covered for 15 minutes.
• If you added cheese, remove the brine and cut the melted cheese off. Place the cheese back in the pot.
• Use an immersion blender to create a smooth sauce.
• Pour in 1 cup of vegetable stock and stir on medium heat for three minutes.
• Finally, stir in the chopped fresh basil, then turn off the heat.
• Serve the sauce with your favorite pasta and top with shaved Parmesan Reggiano and fresh basil.