Cut the tomatoes in half lengthwise and scoop out the seeds with a spoon.
Arrange the tomatoes on a baking sheet, skin side down, and drizzle with olive oil.
Season the tomatoes with Italian Seasoning, salt and pepper. Top with chopped, fresh herbs, if desired.
Roast the tomatoes for 1 hour or until the tomatoes begin to caramelize and turn brown on the bottom.
Remove from the oven and serve.
Tomatoes can be roasted up to two hours in advance and served at room temperature. Leftover roasted tomatoes can be stored in the refrigerator in an airtight container for up to 5 days. You can freeze roasted tomatoes in an airtight container for up to 6 months.