Pour the tomatoes directly into a blender and blend until smooth. Heat the oil in a large, 14-inch skillet over medium heat. When hot, add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook 2 minutes longer. Add the pork in a thin layer and fry, stirring frequently, until cooked and lightly brown. (If quite a bit of fat has rendered from the meat, drain it off.)
Add the pepper, cinnamon and cloves in a mortar or spice grinder, then add to the skillet along with the tomato puree, raisins and vinegar. Simmer until reduced to a thick, homogenous mass, 30 to 45 minutes.
While that simmers, toast the almonds for about 10 minutes in a 325 degree oven, stir into the filling, season with salt, and it’s ready.