Roasted Cherry Tomatoes with Toasted Bread
By Charmane Andrews Skillen
Roasted Cherry Tomatoes with Toasted Bread
Serves 6
- 1 cup cherry tomatoes, halved
- 2 TBS EVOO
- 1 shallot, minced
- ½ tsp balsamic vinegar
- A pinch of dried crushed red pepper
- 1 tsp fresh marjoram, chopped or ½ tsp dried
- s.a.l.t. sisters Red Sunset Ka’nani Hawaiian Sea Salt
- freshly ground black pepper
Directions:
Preheat oven to 375°. Mix tomatoes, EVOO, shallot, balsamic vinegar and crushed red pepper in 8 x 8 inch baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 30-45 minutes. Stir in marjoram and season with Red Sunset Sea Salt and black pepper. Serve with toasted bread.
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