To-may-to, To-mah-to...

The FDA has finally declared that tomatoes are “safe” to eat, because they can’t determine the source of the ”bad” tomatoes. Seriously? I don’t know about you, but I’ve been eating tomatoes all summer, regardless of the FDA warning, and now I’m REALLY glad I did. I feel so bad for all of those local farmers who have lost their season, and for no good reason.

So here is what I’m going to do about it…I’m posting my favorite tomato recipes all week in celebration of the glorious summer staple in hopes that folks will be inspired to spend the second half of their summer buying and eating tomatoes.


Rick's Favorite Salmon with Tomato-Basil Sauce

4 large tomatoes, peeled and seeded*
4 (4-6-ounce) salmon fillets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
1 cup heavy cream
1/4 cup chopped fresh basil

Place peeled and seeded* tomatoes in a blender or food processor. Process until a chunky purée is formed; set aside.

Season salmon with salt and pepper.
Heat a large skillet over medium-high heat. Melt butter and when foam subsides, place salmon, skin-side up in pan. Brown on both sides, until fish is just cooked through, about 6 minutes, depending on thickness of fillets. Transfer to plate and hold warm.

In same skillet over medium heat, combine puréed tomatoes and heavy cream, scraping any browned bits off the bottom. Simmer until slightly reduced, and sauce is desired consistency. Stir in basil. Adjust seasoning if necessary.

Place salmon on individual serving plates and pour sauce over the top. Serve immediately. (We like ours with a side of angel hair pasta and a little parmesan)

Makes 4 servings.

*To peel and seed a tomato, lightly score an 'x' into the bottom end with a sharp paring knife. Drop into boiling water for 30 seconds, or until skin just begins to tear. Remove with a slotted spoon into ice water. When cool enough to handle, peel off skin, cut in half and gently squeeze to remove seeds. Proceed with recipe.