In a saucepan over medium-high heat, brown the garlic in the oil. Add the tomatoes and bring to a boil, then simmer for about 10 minutes or until the they develop an orange hue (see note). Add the broth. Off the heat, purée the mixture with an immersion blender. Return to a boil. Season with salt and pepper. Keep warm.
In a saucepan over medium-high heat, soften the onion in half the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the white wine and reduce until almost dry.
Over medium heat, add 1 cup (250 ml) of the tomato broth at a time, stirring constantly between each addition, until it is almost completely absorbed by the rice. Season with salt and pepper. Cook for 18 to 22 minutes or until rice is just al dente. Add more broth, if needed.
Off the heat, add the cheese, basil and the remaining butter. Stir well until the texture is very creamy. Adjust the seasoning.
Divide the risotto among bowls and garnish with the cherry tomato confit (see recipe).
When tomato turns orange, it is a sure sign that maximum flavour has been extracted. It becomes sweet and flavours are more concentrated. If you don’t wait until tomato turns orange, risotto will end up with an acidic and bitter taste.