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Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Wash and dry produce.
Halve poblano lengthwise; remove stem and seeds. Dice tomato. Place garlic on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.