Preheat oven to 250°F.
For the raw sauce, put the tomatoes in a colander over a bowl to drain them of some of their natural liquid. This will prevent the sauce from being too watery. Once they have drained for a bit, put them into a bowl and toss them with the red onions, basil, a healthy drizzle of EVOO and lots of salt and pepper. Let the mixture marinate while you put together the swordfish cutlets.
In a shallow dish, combine lemon zest, parsley, garlic, breadcrumbs and ground pepper. Reserve.