Place broccoli and tomatoes on a sheet pan lined with parchment, aluminum, or a silicon sheet. Drizzle olive oil on top. Roast at 400° for 15-20 minutes. Add sliced onions and roast another 5 minutes. Let cool slightly.
Take half the tomatoes and blend along with sun-dried tomatoes, Italian seasoning, and salt and pepper in a Nutribullet or food processor.
Lower heat on the oven to 350°, and bake tortilla for 1-2 minutes, or until just starting to crisp up.
Spread tomato mixture on tortilla. Place broccoli, onions, and the rest of tomatoes on top. Bake for 2 minutes at 350°, or until edges are crispy.