Baked Ricotta and Goat Cheese with Candied Tomatoes

INGREDIENTS

• generous grinding of black pepper
• 15 ounces whole milk ricotta
• 1/4 cup vermouth
• 1/4 cup light brown sugar
• 4 ounces log goat cheese
• generous sprinkling of kosher salt
• 3 sprigs marjoram, or leafy herb of your choice
• 2 tablespoons fresh marjoram leaves, or leafy herb of your choice
• 1 egg
• 1 tablespoon olive oil
• 12 ounces cherry tomatoes
• sea salt