Broiled Salmon with Roasted Tomato Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon cornstarch 
• 0.3 cup basil fresh thinly sliced
• 2  garlic cloves 
• 0.5 small onion peeled quartered
• 1 pound plum tomatoes quartered
• 24 ounce salmon fillet 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 2 tablespoons tomato paste 
• 1 cup vegetable broth organic (such as Swanson Certified )
• 2 tablespoons water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• sieve
• blender
• broiler
• broiler pan

Directions

1. Preheat broiler.
2. Arrange tomatoes, onion, and garlic in an even layer on a jelly-roll pan coated with cooking spray.
3. Sprinkle with 1/4 teaspoon salt and pepper. Broil 8 minutes; stir gently. Broil an additional 5 minutes or until vegetables begin to blacken at the edges.
4. Place tomato mixture and tomato paste in a blender or food processor; process until smooth.
5. Place tomato mixture in a saucepan over medium heat. Stir in broth; bring to a simmer. Cook 10 minutes, stirring frequently.
6. Remove from heat. Strain mixture through a sieve into a large bowl; discard solids. Return tomato mixture to saucepan over medium heat.
7. Combine 2 tablespoons water and cornstarch in a small bowl. Stir cornstarch mixture into tomato mixture. Increase heat to medium-high; bring tomato mixture to a boil. Cook for 1 minute, stirring constantly.
8. Remove from heat.
9. Place fish on a broiler pan lightly coated with cooking spray.
10. Sprinkle evenly with 1/8 teaspoon salt. Broil 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
11. Place about 1/4 cup tomato mixture on each of 4 deep plates; top each with 1 salmon fillet.
12. Sprinkle each with 1 tablespoon basil.
13. Garnish with coarsely ground black pepper, if desired.