Warm Tomato Salad: Prepare the Kamado BONO grill for direct cooking, light the charcoal with a fire starter, place the stainless steel grates, and wait until the temperature reaches 200°C. Adjust the top and bottom air vents to maintain a consistent temperature.
Place a skillet on the grates, add the tomatoes and rosemary sprigs, drizzle with olive oil, and cook until the skins start to crack.
Gently stir, drizzle with balsamic vinegar, and season with salt.