1 1/4 lbs. Roma tomatoes (about 8), cut in half vertically and seeds removed
1/4 red bell pepper
1/4 small red onion
1 tsp. Medium Extra Virgin Olive Oil
1/2 tsp. Roasted Garlic Sea Salt
1/2 tsp. freshly cracked black pepper
1 Tbsp. Honey Pepper White Balsamic Vinegar
2 Tbsp. agave nectar
1 1/2 tsp. dry mustard
Preheat a grill to high. Place the tomatoes skin side up on a baking sheet. Add the red pepper and onion. Brush the vegetables very lightly with the Extra Virgin Olive Oil. Sprinkle with Garlic Sea Salt and 1/2 teaspoon of black pepper. Turn the tomatoes skin side down and grill all the vegetables until lightly browned, 5 to 8 minutes. Set aside to cool slightly.
Combine the vegetables, Honey Pepper Vinegar, agave nectar, and mustard in a blender or food processor and process until smooth. Taste for seasoning. Let the ketchup sit at room temperature until ready to use. You can make it ahead and refrigerate it for up to 1 week.
Tested in BBQ Cooking Class