Blanch tomatoes for a few seconds in boiling water, rinse in cold water and peel, cut into quarters. Rinse pepperoncini, halve lengthwise, remove seeds and ribs, chop coarsely.
Peel shallots and garlic, chop finely. Heat olive oil in a saucepan, saute shallots and garlic until translucent. Add tomatoes and pepperoncini and saute for about 5 minutes. Add tomato paste and sugar, mix well. Add red wine and broth, season with salt and pepper. Add dried basil and simmer for about 20 minutes. Strain soup through a sieve and season to taste. Pour into bowls and serve garnished with fresh basil.