Light your grill and set up for two-zone cooking, or preheat your oven and establish temperature in either at 225 °F.
While the grill or oven is preheating, slice the tomatoes in half. Place cut side up in a single layer on a parchment paper-lined baking sheet.
Spritz tomatoes with a light coat of olive oil. I use this olive oil sprayer, but if you don’t have one you can also place the cut tomatoes in a bowl, and toss with olive oil.
Season tomatoes with salt, pepper, garlic powder, dried thyme, and optional cayenne pepper.
Place in the oven or on the grill over indirect heat. Allow to slow roast for 3 hours. If your oven is prone to hot spots, you may have to rotate the baking sheet throughout the cook time.TIP: Depending on the consistency of your grill or oven temperature, these may need to stay in the oven an extra 30 to 60 minutes.
Remove tomatoes from the grill or oven and allow to cool
Place tomatoes in a glass jar or freezer bag and cover with olive oil. I love fresh herbs so I always toss in some fresh thyme with the tomatoes.
These keep for several days on the countertop, but feel free to serve them right away.
Notes
This roasted tomato recipe might just be my favorite condiment. Especially cherry roasted tomatoes—those little beauties are incredibly sweet, packed full of flavor, and so versatile. What's better, slow roasting tomatoes might just be one of the easiest things you'll do in the kitchen or on the grill. They are of course amazing as a snack or served on a toasted baguette, but don't stop there.