Cherry Tomato Sauce and Salmon Tad Seaborn for The Globe and MailTad Seaborn/The Globe and Mail
We tend to go for starchy comfort foods as the weather turns cool and the days get dark, but we can still enjoy rich flavours and satisfy our appetites with lighter fare. This simple tomato sauce is sweet and slightly tart due to the addition of balsamic vinegar and makes a bright, full-flavoured pairing with salmon – but you can just as easily serve with chicken breast or even over whole wheat pasta. And I promise you will happily rub your belly when done.
Ingredients
3 tablespoons of olive oil
1/2 cup of diced sweet onion
2 cloves of minced garlic
2 1/2 cups of cherry (or grape) tomatoes
1/2 teaspoon of salt
1/2 fresh ground pepper
1 teaspoon of balsamic vinegar
Method
1) Add 3 tablespoons of olive oil to a large pan, heat over medium-low and add 1/2 cup of diced sweet onion. Cook 3 to 4 minutes – until the onion has softened (but not browned) – add 2 cloves of minced garlic and cook another minute.
2) Add 2 1/2 cups of cherry (or grape) tomatoes, 1/2 teaspoon of salt and fresh ground pepper. Keep the heat low, but the mixture should be lightly simmering. The tomatoes will split, and you can pierce them with a fork to release the juices.
3) Cook about 15 to 20 minutes or until the mixture is saucy. Remove from the heat, add 1 teaspoon of good balsamic vinegar and serve with salmon.
Sue Riedl