Slice tomatoes lengthwise. Scoop out seeds with a spoon.
Toss tomatoes in a bowl with a little olive oil, balsamic vinegar, and salt.
Put tomatoes on baking sheet lined with parchment paper or aluminum foil sprayed with cooking oil, cut side up. Roast for 40 minutes at 400 degrees.
Toast pumpkin seeds over medium heat in a large skillet until lightly browned, stirring often. Transfer to mixing bowl.
Heat vegetable oil in skillet. Add shallots, garlic, salt to taste, and cook until shallots are translucent, about 5 minutes. Combine with pumpkin seeds in mixing bowl. Let cool until roasted tomatoes are ready.
Add to a food processor pumpkin seed/onion mixture, parsley, cilantro, lime juice, olive oil, and ¼ cup of water. Puree until mixture reaches dip consistency. Scrape down the sides as needed until ingredients are well-combined.