This definitely has potential. I used a can of Tomato Soup and it was too salty and it tasted way too much like the soup. I'm definitely going to try this again with fresh tomatos, and I think it will be great!

Reviewed On: Jul. 19, 2008

Very good! I was short a couple ingredients, so instead of Burgundy I used white cooking wine and no brown mustard so I just used regular. I marinated this for about 3 hours in a big plastic bag, flipping it over whenever I went to the fridge. I also used the remainder of the sauce and poured it over the cooked asparagus. Mine didn't lose any of the sauces flavor. The only complaint was that it was a little undercooked, but that wasn't the recipes fault! Awesome!

Reviewed On: May 28, 2007

Taking my cues from the other reviewers, I made a lot of changes to this and it turned out great! Added some toasted pine nuts, green olives, garlic salt, and white wine vinegar. I also decided to leave this as a cold dish. Besides all the modifications, this is a great base to start your pasta salad with!

Reviewed On: May 28, 2007