Chop tomatoes and arrange them in a shallow bowl. Combine the rest of the ingredients and pour over tomatoes. Let sit for one hour before serving.
Preheat oven to 350 degrees F. Place garlic cloves, oil and 3 tablespoons of water in a small dish and cover with foil. Bake for 30 minutes or until garlic is softened. Place in a small food processor and process until smooth.
Heat 2 tablespoons of olive oil over medium high heat in a large saute pan. Add the shallots and cook until soft. Add the rice and stir until lightly golden brown, about 3-4 minutes. Add the wine and cook until reduced completely. Add enough chicken stock until risotto is covered and stir until the liquid begins to be absorbed. Continue adding more stock to cover the rice until the risotto is tender to taste. Remove from the heat and add the garlic puree, parmesan cheese, and butter, and stir to combine.
Preheat oven to 400 degrees F. With a sharp knife score bass 3 times on each side. Season both sides of bass with salt and pepper. Heat oil in a large saute pan over medium heat. Add bass to pan and brown it on both sides. Transfer pan to oven and cook bass for 8 to 12 minutes or until cooked through.
Transfer fish to a plate alongside the risotto and serve with the tomato salad.