4 yellow or red vine ripe tomatoes
Salt and pepper
1 1/2 cups fresh parsley tops, the yield of 1 large bundle
1 clove garlic, cracked away from skin
2 lemons, zested
1 teaspoon crushed red pepper flakes
1 teaspoon coarse salt
2 to 3 tablespoons rosemary, a few sprigs, leaves stripped from stems
1/2 cup sliced almonds, 4 ounces, a couple of handfuls
1 tablespoon red wine vinegar, a splash
1 tablespoon extra-virgin olive oil, a good drizzle