In a large skillet, heat the oil over medium heat until it’s hot. Add as many tomato halves, cut side down, as will easily fit in the pan. Sear the halves without moving them until they’re caramelized and dark brown (not black), or about 2-3 minutes. Place them, cooked side up, in a baking or casserole dish. Continue until all the tomato halves are cooked. Pour the skillet tomato juice over the tomatoes and season with salt.