Set up grill for indirect heat grilling with a smoke box or hardwood for a charcoal grill. Try to keep internal temperature at or below 300°F
Core tomatoes and slice in half and scoop out seeds. Place on grilling grid or baking racks, cut side up, lightly sprinkle with sea salt, and top with a sprig of thyme.
Set rack or grid on grill away from the heat and close grill cover. Cook for 1 to 1-1/2 hours adding more smoking chips or hardwood charcoal as needed.
Tomatoes can be stored in the refrigerator for 2 to 3 days or packed in a jar and covered with olive oil in the refrigerator for weeks.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/smoke-roasted-tomatoes/