I know a saucy chef who says to take some typical summer vegetables, such as cooked corn, peas, carrots, and green beans and fresh tomatoes, and a pan-fried white fish, and make them superb with a sauce.
A tomato beurre sauce is like a beurre blanc, but tomato juice replaces the white wine. Saute a chopped shallot, and add the zest and juice of a lemon and a cinnamon stick, along with a large can of whole tomatoes (San Marzano, if you can find them). Simmer for 30 minutes, and strain all of the juice into a sauce pan. Drop in bits of cold butter (a few tablespoons) while whisking to thicken. Season to taste, spoon over fish and vegetables, and sprinkle on basil chiffonade.
Truc (Tip): To chiffonade, roll up several herb leaves and slice thin ribbons across.