I roasted all ingredients, including unseeded, quartered tomatoes WITH a can of stewed tomatoes. Drained as much of the liquid as possible from the stewed tomatoes and reserved. The stewed tomatoes gave the salsa a more intense flavor. I didn't dump the entire thing in the food processor after broiling- I strained the watery liquid out first, then processed. Added the liquid from the can of stewed tomatoes since it had greater flavor, a little at a time. Added a little ketchup as someone suggested, which resulted in a vinegary sweetness. Adjusted with LOTS of lime juice. It was the best salsa I've made so far- really balanced yet intense! Thank you for the recipe!

I haven't come across a recipe in a long time that completely satisfies my extremely picky sweet tooth. This recipe did just that- the mix of tangy and chewy filling and not-too sweet cookie was divine. This dessert bar felt like eating a heartier version of the Starbucks' fruit cobbler bar. I took note of several changes other bakers mentioned: added 1 T lemon juice to microwaved (25 sec) preserves, 2 t cinnamon, <1 t nutmeg, and 1 t each of almond and vanilla extracts to the cookie batter. I used a pastry blender to really work the softened butter in- took me close to 7 minutes of blending to get the perfect texture. I also let them sit for about 30 minutes on the counter before I cut- I had no issues with crumbling. Divine! I'll treasure this recipe as I make different versions with other preserves- thanks a million Marbalet!

Healthy and very savory. Used a quick version of Puertorican sofrito as the base- a puree of onion, green bell pepper, cilantro, and lots of garlic. Will try it a little soupier next time since the black bean sauce was so tasty! Can't go wrong with this recipe.