Roasted Cherry Tomatoes with Toasted Bread



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.