You say Tomato... On CBC's Weekend Morning Show

This morning, on CBC's Weekend Morning Show, with host Nadia Kidwai, I presented tomato recipes.  The tomatoes are just perfect right now and here are two dishes in which to enjoy them.

Tomato Saffron Poached Trout

(Makes 4 servings)
1 shallot minced
1 tbs olive oil
1 chopped tomato (a wide variety available now in season at Fertile Farm at St Norbert's Farmer's Market)
2 cloves garlic, minced
1/4 teaspoon Saffron*
1/4 red pepper flakes
1/2teaspoon thyme
3 tablespoons tomato puree
1 cup dry white wine (optional)
¼ cup orange juice (makes a very fresh flavour)
4 trout fillet pieces (Watersong Farms and available at Gimli Fish)
Salt and pepper to taste

Sauté shallot in olive oil and cook until translucent. Add tomato, Saffron, garlic, red pepper flakes, thyme, tomato puree and wine. Cook on medium heat until well incorporated. Add Trout Fillets on top of sauce. Cook on high for a minute (varies by thickness of fish) and turn fish pieces over. Continue cooking until fish begins to flake. Remove from heat and serve.

Turkish Roasted Tomato Pomegranate Salad
For each salad,
2-4 tomatoes (Roma, Black Russian, cherry, etc.), sliced in half or, if larger, into 4 slab slices
pinch of salt of each tomato half
pomegranate, seeded
Pomegranate Molasses (I prefer Sera brand)
drizzle of olive oil
Salt and pepper, to taste
Set oven to 200ºF or lower.  Place each tomato slice onto a baking sheet that is covered with parchment paper.  Sprinkle a tiny pinch of salt over each slice, and bake in the oven for several hours, or, until mostly roasted but still plump.  Cool or eat immediately with pomegranate molasses, seeds, olive oil, seasoning, with some bread.