Cut tomatoes and saute in olive oil in 2-gallon capacity saucepan. Add basil and let simmer down. Add shallots and 3 cups Chardonnay. Allow to simmer down. Add remaining bottle of wine and allow to simmer down (mixture should appear mushy). Place contents of pot into food processor to puree. Strain. Add strained mixture back into pot and combine with butter and cream. Heat until mixture forms a sauce. Add remaining seasonings to taste. Great with pasta, chicken, etc.