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Prep Time
5 mins
Total Time
20 mins


1 pint
grape tomatoes
500 mL
3 tbsp
45 mL
1 clove
garlic, minced
1 tbsp
canola oil
15 mL
1 tbsp
red wine vinegar
15 mL
1 tsp
Worcestershire sauce
5 mL
1/4 tsp
each salt and pepper
1 mL
1 tbsp
chopped chives (optional)
15 mL


Step 1

In large bowl, toss together grape tomatoes, honey, garlic, oil, vinegar, Worcestershire sauce, salt and pepper. Place on large double-layer of foil. Fold foil over and crimp edges together to create a sealed packet. Place on grill.

Step 2

Close lid and cook 10 to 12 min. until tomatoes are softened, skins are golden and some have burst to release juices. Stir in chopped chives, if using.

Step 3

Serve mixture as a topper on grilled hot dogs or sausages, baked Brie or salads.


Serve leftover tomato chutney with cheese and toasted baguette slices.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe):
2 g
8 g
1 g
8 g
80 mg
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