Arrange the tomatoes in an oven safe dish. Drizzle 2 tbsp olive oil and sprinkle 1/2 tsp salt and 1/2 tsp black pepper. Mix it up to make sure the oil and salt are evenly distributed. Bake for 25-30 minutes or just until the tomatoes start to burst.
Drain and rinse the beans until the water runs clear. Add the beans to a food processor, followed by the remaining 2 tbsp olive oil, garlic and lemon juice. Sprinkle in the salt, pepper, parsley, thyme, and oregano. Pulse together until the mixture is thick and smooth.
Scoop the dip into a wide rimmed bowl and spread it across the bottom.
Spoon the oven roasted tomatoes on top of the dip and garnish with extra olive oil. Sprinkle fresh parsley on top of the dip.
Serve with crostini.
Use 1 clove of garlic if you don't care for a strong garlic flavor.