Boil a pot of water. Using a pairing knife, cut an "X" in the bottom of each tomato. Cut just enough to pierce through the skin, but not too deep into the flesh. Add to the boiling water and cook for 20-30 seconds. Remove and put in ice-water-filled bowl.
Place water in a pot, add steamer basket, and bring to a boil. Cut an "X" in the bottom of each tomato and place in the basket cut side up. Cover and steam for 3-4 minutes.
Preheat oven to 450°F. Cut tomatoes in half lengthwise. Place in a bowl and toss with generous amount of oil and seasoning(s) of choice.Transfer to a lined baking sheet. Spread in single layer, flesh side up. Roast for 30-35 minutes.
To store: transfer to an airtight container and keep in the fridge for 3-5 days.