In a heavy 4 quart saucepan, heat the olive oil over medium-high heat. Add the shallots, saut�ing for 3 minutes or until soft. Add the ground cumin, mustard, and coriander, and cook for 1 minute or until fragrant. Add the tomatoes, tomato paste, and garlic. Simmer for 4 minutes or until the tomatoes are soft. Add the milk and broth to the tomato mixture, and simmer for 4 minutes, stirring occasionally.