This recipe was practically perfect in every way! It made a large pan of caramels that everyone loved. I will say I lined my pan with parchment paper, so that I didn't impart any extra grease onto the caramels, and I topped the caramels with very coarse salt once they had cooled but not completely hardened (because sweet and salt are made for each other).

Reviewed On: Feb. 4, 2012

You'd never believe this was vegetarian if you didn't see it being made. So tasty! Personally, I like to add some diced garlic (about 1 or 2 cloves) to the sauteing onions and tomato, and chopped basil to the soup when I pour in the tofu mixture (rather than just as a garnish). I'm also slightly lazy, so I substitute an equivalent amount of no-salt-added canned diced tomatoes, and use the reserved juice from the cans in place of the water. Keep in mind - this will thicken upon standing, so if you're making extra to put in the fridge, you may need to add a bit of tomato juice or water when you reheat it.

Reviewed On: Jan. 1, 2012

Simple and flavorful, a wonderful cold-weather dish!

Reviewed On: Jan. 1, 2012