Well, these tomatoes came to me pretty much perfect, which meant that I had about 2 days to figure out what I was going to do with them. My friend and I planned a canning date (sounds super cool, huh?), but I knew I wanted to roast a good portion of them. I love, love, love Sara’s Oven-Roasted Tomatoes and having them on hand to use in place of sun-dried tomatoes (I do not like them, Sam I am…) or the puree instead of tomato paste.
I’ve also been trying to cook more fish. The problem is, my husband hates it. The good news is he’s out of town on business, so I decided to combine some of my favorite flavors and use up that frozen salmon in the meantime.
Roasted tomatoes are so amazing with salmon–salmon is a stronger fish, so the acid in the tomatoes helps temper that sometimes-fishy flavor. Also, the salmon is complemented rather than overwhelmed by the roasted garlic in the tomatoes. Add in some butter, pasta, oregano, fresh garlic, and a 20-minute meal and I’m a happy girl!
Serve this with a tossed green salad and a sourdough baguette (try spreading it with some of the roasted tomatoes) and you have a super elegant-yet-easy dinner.
1 lb. salmon fillets
1/4 c. salted butter
1 clove garlic, minced
1/2 tsp. parsley
1/2 tsp. oregano
1/2 tsp. basil
8 oz. penne pasta
3/4 c. mashed Oven Roasted Tomatoes