In a medium saucepan, melt 4 tablespoons of the butter. Add the shallot and cook over moderate heat, stirring, until softened, about 2 minutes. Add the garlic, tomatoes, tomato paste and wine and bring to a boil. Simmer over moderately high heat, stirring, until nearly all the wine is absorbed and the tomatoes just start to pop, 4 to 5 minutes. Add the oats and chicken stock and cook over moderate heat, stirring occasionally, until the oats are just tender and suspended in a creamy sauce, 8 to 10 minutes. Stir in the 1/4 cup of basil, 1/4 cup of grated cheese and the remaining 1 tablespoon of butter. Season the oatmeal with salt and pepper and keep warm, adding tablespoons of water if it becomes too thick.