I don't even have to try this recipe because it is exactly how I make mine. Poeple tell me it ROCKS. For the bread part though, I cut french bread thin and brush both sides with olive oil and broil it. You have to watch it closely as it will get brown too fast.Turn the bread over and brown the other side as well. The bread can sit overnight in a closed bag if you have to let it wait. It will stay nice and crunchy. After you spoon the tomato on top of the pieces of bread, we don't broil it but if you do you can also sprinkle a few shreds of mozzerella cheese and melt it. It really does ROCK.

Reviewed On: Aug. 8, 2007

This recipe is a keeper. It came out perfect the very first time I made it. My husband and I loved it. I will make this again and again. There was a very generous amount of gravy to ladle over the meat. Thanks for a really good recipe.

Reviewed On: Mar. 10, 2007

We loved it, but thought there was just a bit too much pepper in this recipe. The next time I'll just cut it back a little. Other than that, it was excellent. I added white grapes and toasted almonds.

Reviewed On: Mar. 10, 2007