- 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.
- 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.
- Serve mixture as a topper on grilled hot dogs or sausages, baked Brie or salads.
Tips: Serve leftover tomato chutney with cheese and toasted baguette slices