Looking over this recipe, the amount of balsamic vinegar didn't make sense. So I cut the amount in half--and it was STILL too much vinegar...plus, it lacked complexity--the cilantro and balsamic don't play well together, ime, and it was missing some heat. (Maybe some pepper flakes?) It wasn't awful, but wouldn't make this again.

Reviewed On: Jun. 27, 2009

Very simple and very good. I realized too late that I didn't have any tomatoes, so used a couple tablespoons of tomato paste. Worked out fine. Will make this again!

Reviewed On: Nov. 1, 2008

This is a great recipe. To "kick it up a notch," substitute a small can of tomato paste for the tomato puree. And if I have some, I toss in dried mushrooms. (Completely untraditional, but totally yummy.)

Reviewed On: Sep. 28, 2007