Step 1

Position a rack in the middle of the oven and preheat to 450 degrees.

Step 2

Arrange the tomatoes in a single layer on a large, rimmed baking sheet. Pour the oil over them, sprinkle with the salt and scatter the herbs over, if using. Toss the tomatoes until coated in oil, then rearrange them in a snug, single layer.

Step 3

Roast the tomatoes for 20 to 30 minutes, or until slightly blistered and browned, with many split to release their juices. Halfway through roasting, check the tomatoes: If a lot of juice accumulates, carefully pour it off and set aside (see headnote). If the tomatoes start to dry out and burn on the pan, add a few tablespoons of water.

Step 4

Transfer the baking sheet to a heatproof surface and let rest until cool to the touch, about 30 minutes. Pour any reserved juices over the tomatoes.

Step 5

Eat right away, or transfer to a clean, lidded jar, along with the juices. Add enough oil to cover the surface of the tomatoes, and refrigerate until needed.