Contributed by (Recipe adapted from “Epicurious” at www.epicurious.com)

Ingredients

3 C small cherry tomatoes, halved
2 Tbs Olive oil
2 Shallots, minced
1 tsp Balsamic vinegar
pinch dried crushed Red pepper
1 Tbs chopped fresh Marjoram
1 lb Ciabatta bread, halved horizontally
Additional Olive oil
Additional chopped Marjoram

Instructions

Preheat oven to 375°F. Mix tomatoes, oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in marjoram. Season with salt and pepper. Brush cut surface of bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute tomato mixture evenly over each bread half. Bake until bread is crusty, about 10 minutes. Transfer to cutting board. Sprinkle with additional marjoram and freshly ground black pepper. Cut bread into squares and serve.

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