We served these at a festival recently, and got great fan feedback, so here's the recipe.  This ketchup is easy to make and is a great way to use up your late season tomatoes.  For an exciting twist you can smoke the tomatoes on your charcoal grill, but the sauce is delicious as-is.

Preparation

Destem and wash the cherry tomatoes.  Combine the molasses, brown sugar, vinegar, and garlic powder in a small saucepan and turn on medium heat.  When the liquid just starts to bubble turn down the heat and allow to simmer, stirring frequently.

While the ketchup simmers, make the sliders.  Mix the chicken, chili powder, cumin, breadcrumbs, and egg until well combined.  Form into 2 ounce patties, (you should get about 8) and refrigerate while you finish the ketchup. 

Preheat the grill to medium high heat.

When the tomato mixture has begun to thicken nicely, blend it until smooth and then strain through a fine mesh strainer to get the seeds and skins out.  Place back in the saucepan and reduce until the thickness of ketchup.  The total cooking time should be about 25 minutes, but could take up to 30.

While the ketchup continues cooking place the patties on direct heat and grill for 5-7 minutes per side or until the internal temperatue reaches 165 degrees F.  Serve with a generous portion of the ketchup.