To make the Bruschetta:

Grab a big baking pan.  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 wrappers 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.

To make the Dip:

Pour 1 cup of the bruschetta topping in the bottom of the skillet.

Bake in a 400-degree oven until piping hot (10-15 minutes).

Use the back of a spoon to hollow out a hole in the center of the skillet to set the cheese into.

Use clean hands to pat the goat cheese into a round patty.

Place the cheese in the center of the bruschetta sauce.

Turn your oven on BROIL as HIGH as it will go.  Broil the dip for 3 minutes.  It should be just beginning to brown.

Top with fresh basil.  Serve immediately with sliced pita.