Salmon Filet with Tomato Sauce

Ingredients

1/2 onion chopped
3 cloves garlic chopped finely
8 plum tomatoes, skinned and chopped
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons balsamic vinegar
2 tablespoons fresh basil chopped
2 lbs salmon filet cut into 4 pieces
Olive oil

Directions
Preheat the oven to 425 degrees Fahrenheit.
Make the sauce ahead. Fresh plum tomatoes are the best or you can use a large can of crushed tomatoes. Plunge 8 plum tomatoes into boiling water, leave for a minute and remove, place in a colander. While waiting for the tomatoes to cool, prepare the other ingredients for the sauce.. Chop half a Vidalia onion and 3 cloves garlic (chop garlic finely). You can now peel the outer skins of the tomatoes, hollow out the core and chop.
To make the sauce, put 3 tablespoons olive oil in a skillet over medium heat. Add the onions and sauce until just beginning to brown, add the garlic and sauce for 1 minute.
Add the chopped tomatoes, 1 teaspoon salt and half a teaspoon of pepper. Cook over medium low heat stirring from time to time until the sauce thickens slightly. Remove from heat and set to one side.
 
Rinse the salmon in water, pat dry with a paper towel.
Take a large cast iron pan over high heat for five minutes, during this time, brush the fish with olive oil on both sides and sprinkle with salt and pepper
Place the salmon skin side up in the pan and cook for 4 minutes without moving until browned.
Flip the fish skin side down, transfer to the pan to the oven and cook for 8 minutes. The salmon will not be completely cooked all the way through. Remove from oven and place on a platter, cover with aluminum foil and allow to rest for 8 minutes.

Reheat the tomato sauce, serve over the salmon.