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


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.