Preheat oven to 425 degrees (F).

Heat oil over medium flame in a large heavy bottomed skillet. Add tomatoes, stir to coat, and reduce heat to medium-low. Cook for 15 minutes, stirring occasionally. Add salt and hot sauce, stir, and partially cover; cook for another 15 minutes. At this point the skins should look blistered and shriveled. Using a slotted spoon transfer tomatoes to a clean plate.

Add basil and mint to remaining oil. Stir herbs around the pot for 1 minute, then discard. Increase the flame to medium-high.

Generously sprinkle salt and pepper on both sides of the swordfish. Add the fish to the pan and sear for 3-4 minutes, or until the underside has a nice golden crust. Flip fish, and transfer pan to preheated oven. Bake for 10 minutes.

Carefully remove pan from oven. Top swordfish fillets with poached tomatoes and their juices, sprinkle with additional fresh herbs if desired, and serve at once!