Over all a good recipe. I seeded the tomatoes and allowed them to drain in a collinder before mixing them with the rest of the ingredients. I added a yellow bell pepper. Definately worth making again.

Reviewed On: Jul. 18, 2011

I gave this recipe 5 star because of the basics of the idea and incorporating the reviews, which are more than helpful. I made this for the first time, for a quiet Sunday brunch for 2. I followed the reviews suggestion and toasted my bread before (I will use 3 slices of bread next time, to avoid sogginess). I substituted Andouile Sausage for the pork sausage. I sauted 1/4 cup onion, 1/4 cup red bell pepper and 2 garlic gloves in 1 TBSP butter and then heated the cubed Andouile Sausage. Otherwise I followed the reciped as it is and the overwhelming reviews are YUMMY... as I said it did turn out a little soggy, but the taste was well balanced and easy to make. Thanks for the idea and the recipe Sorrel!!!

Reviewed On: Mar. 6, 2011

Very flavorful and tender. I marinaded it overnight. I did add some olive oil... In general this could have used some salt, something that was overlooked in the recipe. I will try this again, then again I'll add some sea salt.

Reviewed On: Oct. 7, 2009