Ingredients

• 8 plum tomatoes, halved and seeded
• Canola oil
• Salt and freshly ground black pepper
• 3 tablespoons ketchup
• 1/4 cup prepared horseradish, drained
• 1 lime, juiced
• 1 tablespoon honey
• Few dashes chipotle hot sauce
• Few dashes Worcestershire sauce
• 2 tablespoons chopped fresh tarragon leaves, plus more for garnish

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Instructions

1. Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Grill for 2 to 3 minutes or until the skins are lightly charred.
2. Place tomatoes and remaining ingredients, except tarragon, in a food processor and process until smooth. Add the tarragon and pulse a few times. Pour into a bowl and serve at room temperature. Garnish with additional tarragon, if desired.