Grab a large Dutch oven with a lid. Add the olive oil, garlic, shallots and sweat over medium low heat for about 3 minutes.
Place the tomatoes, wine, water, thyme, salt and pepper in the pan and bring to a boil. Reduce heat and cover. Simmer for about 25 minutes until tomatoes burst releasing their juices. Smash them a bit with spoon. Take the cover off and continue to simmer and reduce about 7 more minutes.
While the broth is still simmering, place the salmon in the broth. Cover and poach about 5 or 6 minutes until salmon flakes. Remove salmon to a plate and set aside.
Strain the broth and discard the solids. Taste and adjust seasoning. Serve the broth over the salmon.