Peel the tomatoes by cutting a cross in the tops and bottoms. Blanch in boiling water for 20 seconds then remove and place immediately into iced water to cool. Peel off the skins.
Cut the tomatoes into quarters and remove the seeds and core with a knife then cut the flesh into dice.
Heat the olive oil in a heavy-based pan and add the shallots, garlic and a pinch of salt.
Cook until translucent and soft but not browned.
Add the tomatoes, and vodka and allow to boil, then stir in the passata.
Bring to a simmer and turn down the heat.
Tie the basil in a bunch and add to the pan and allow to infuse while the sauce bubbles for 10 minutes. Season to taste with salt and pepper.
Serve with freshly cooked pasta, a good grating of cheese and a drizzle of olive oil.
