I've been making this for about three years now since one of my college roomates turned me on to it. I'm married now and still making it- even my husband, who is somewhat choosy about food, loves it and actually requests that I make it. I will say that it is much better with the freshest tomatoes you can get... during the winter, tomatoes from the store can be a bit bland, and because tomatoes are a huge part of this recipe, the dish will be a bit bland because of it. So, I think it's best during the summer with fresh farmer's market or your own garden-grown tomatoes (which are tangier and more flavorful than anything you'll buy in the store), or canned diced tomatoes with plenty of Italian herbs in them. All else being equal, though, the fresh tomatoes will taste better and have less sodium than canned. Try this recipe!
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