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Preheat oven to 375 degrees.
Wash, dry, and slice tomatoes ¼ inch thick and place on a rimmed baking sheet.
Drizzle tomato slices with olive oil, and sprinkle with kosher salt.
Roast the tomatoes in the oven for 40-45 minutes. They will be bubbly and slightly caramelized.
Scoop the roasted tomatoes into a food processor, and add basil, oregano, garlic powder, onion powder, and honey. Process until smooth.
Use immediately, or refrigerate until ready to use, up to 1 week. Freeze for up to 3 months.