Scoop seeds and pulp from tomatoes. Season cut sides of tomatoes with 1/4 teaspoon salt. Place skin side up on several layers of paper towels and let rest 20 minutes.
Coat baking sheet with cooking spray.
Move tomatoes prepared baking sheet, skin side down. Season with 1/4 teaspoon salt, shallot, parsley, oregano, thyme, rosemary, and pepper. Lightly drizzle oil over tomatoes and roast 1 hour and 15 minutes or until tomatoes are tender.