Red Sunset Kanani Hawaiian Sea Salt, fine

Roasted Cherry Tomatoes with Toasted Bread

• 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 Kanani Hawaiian Sea Salt
• freshly ground black pepper 

Directions
Preheat the oven to 375°.  Mix tomatoes, EVOO, shallot, balsamic vinegar and crushed red pepper in an 8 x 8 inch baking dish.  Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 30-40 minutes.  Stir in marjoram and season with Red Sunset Sea Salt and black pepper.  Serve with toasted bread.