Heat a large skillet over medium high heat. Add the olive oil, shallots, 1/2 teaspoon kosher salt and saute until the shallots are golden. Add the garlic and cook just until garlic begins to become golden. Carefully pour in the wine deglaze the pan. Stir to remove all the bits stuck to the bottom of the pan. Add the blueberries and rosemary. Continue to cook until the liquid has reduced by about half. Remove from heat. Remove and discard the rosemary. Season with chipotle tobasco, salt and pepper to taste. pour blueberry mixture into a blender or food processor and blend until smooth.