This recipe is best served in mid-summer when tomatoes are at their peak, but can also be made in the winter using either canned tomatoes or greenhouse grown. I use greenhouse grown because I just love the flavor and texture of this sauce when made with fresh tomatoes. I have found that wild king salmon works best for a recipe like this because of its thickness. Serve the sauce and salmon over gluten-free brown rice noodles, or, for a grain-free option, serve over cooked spaghetti squash. For a low-carb option, use zucchini noodles.