Heat the butter and oil in a pan, fry the shallots and garlic until translucent, add the vegetable stock and white wine and reduce to a creamy sauce for 5 minutes. Add the cream and reduce again for 5 minutes, season with salt and cayenne pepper, add the basil.
Place the tomatoes with the round side up in an ovenproof dish, pour the sauce over them, sprinkle with peccorino cheese and bake in the preheated oven on the 2nd bar from the bottom at 220 degrees for 10-15 minutes.