Peel, seed, and puree the tomatoes in a blender or food processor until chunky.

Season the salmon fillet with salt and pepper.

Heat a large skillet over medium-high heat and melt butter.

Once the foam subsides, place salmon skin-side up in the pan.

Brown both sides of the salmon until cooked through, about 6 minutes depending on thickness.

Transfer the salmon to a plate to keep warm.

In the same skillet, combine the pureed tomatoes and white wine.

Bring to a boil, scraping any browned bits from the bottom of the pan.

Simmer until the sauce is slightly reduced and reaches the desired consistency.

Stir in the chopped fresh basil and adjust seasoning as needed.

Place the salmon on individual serving plates and pour the sauce over the top.

Serve immediately.