Place the roasted garlic cloves in a bowl. Pour the olive oil over, and use a fork to crush the garlic mixing it into the olive oil.

Add the tomatoes, onion, and basil. Add salt and pepper to taste.

Refrigerate the dip for at least an hour, it will get extra juicy as it sits, and I think the tomato juice is the best part.

Serve the dip chilled with bread. We would always just tear off pieces of bread and use them to scoop up the dip.