Preheat the oven to 400°F and line a rimmed baking sheet with foil. On the baking sheet, toss the tomatoes with 1 tablespoon of the olive oil, Sazonador Total and 2 teaspoons of thyme. Arrange the tomatoes cut sides up in a single layer. Roast until reduced slightly and the edges are browned, about 1 hour. Let cool completely and then coarsely chop.
Brush the thawed empanada discs with the remaining tablespoon of olive oil. Sprinkle all the tarts with ½ cup of the manchego cheese and the remaining 2 teaspoons of thyme. Bake until the pastry is golden brown, 12 to 14 minutes.
Top with the tomatoes and remaining cheese and bake for 5 minutes more, or until the cheese is melted. Drizzle with remaining teaspoon of olive oil and garnish with basil. Serve.