Heat the olive oil in a 12" skillet over medium heat until shimmering. Add the shallot and cook, stirring frequently, until softened, about 2-3 minutes. Add half of the cherry tomatoes, and cook, stirring frequently, until they have softened and have just started to break open, another few minutes. Remove from heat and carefully transfer to a blender. Add the remaining ingredients, including the other half of the cherry tomatoes and starting with just 1 teaspoon of white wine vinegar. Blend on high until a smooth sauce forms, about 1 minute. Taste and add another teaspoon of white wine vinegar if the sauce needs a little extra zing. Transfer sauce to a freezer safe container, leaving at least 1" headspace if planning to freeze, and cool to room temperature. Store in the refrigerator for 1 week or the freezer for up to 1 year.