The tomatoes go whole into the pan, as do the unpeeled garlic cloves, drizzled with EVOO and get broiled until blackened and soft, about an hour. You can blacken quickly on broil really close to the heat if you wish and then bake on 450 degrees F or so after that until they're swimming.
Here's how mine look in the pan when they come out of the oven:
Then they go through this tomato press when cooled to make sauce:
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