Cut the top off the tomatoes and set them on the pan.  If they are especially large tomatoes, cut them in half.

Cut the tops & ends off the onions, remove the outer peel, and cut them in half.

Cut the ends off each clove of garlic (so the garlic clove can be seen) but don’t peel them break up the bulb and sprinkle the cloves around the pan.

Drizzle the veggies with plenty of olive oil.  Salt liberally and then top them all with fresh thyme and rosemary.

Roast veggies in a 375-degree oven for 2 hours.Let the veggies cool.

Squeeze the roasted garlic cloves out of their shells and into a small bowl.  Add the roasted tomatoes and onions.

Use a fork and knife to easily dice this up into a lovely tomato-garlic spread/topping.

Taste and season with a little salt if needed.

Serve this on toasted bruschetta or with some soft pita, or on spaghetti squash.