Position a rack in the top third of the oven and preheat it to 425F.

Place the poblano skin-side up, tomatoes, and garlic cloves on a sheet pan. Drizzle with some olive oil and roast until the pepper and tomatoes have softened and the garlic is light golden, 10 to 15 minutes. Switch the oven to broil for another 3 to 5 minutes. The tomatoes should be charred and bursting, the poblano should be blackened, and the garlic should be deeply golden. Broilers are finicky, so keep an eye on yours and remove them when you see significant char marks.

Transfer the poblano to a small bowl, cover with a lid or plate, and let it steam for 10 minutes. Gently peel off the skin.

On a large cutting board, finely chop the pistachios, cilantro, and basil and set to the side of the board. Place the poblano and 2 of the roasted garlic cloves on the cutting board. Finely chop, until no piece is bigger than a

lentil. Combine with the herbs and nuts and give a few more chops to bring the cutting board sauce together.

Transfer it all to a bowl and add the vinegar, cumin, and salt to taste. Add the charred tomatoes and remaining 3 garlic cloves and give a quick toss to coat in the poblano-herb sauce.

To serve, start with a large scoop of ricotta in each of the two bowls, pile the tomato-poblano sauce in the center, and add a thick slice of focaccia on the side. Add a few cracks of black pepper and drizzle with a little olive oil and a squeeze of lemon.