This is so much better without the garlic. The flavor of it completely overpowered that of the tomatoes. The tomatoes are, or should be, the star in this recipe and should be allowed to shine, with the other ingredients as supporting actors. They should point up and celebrate the fresh, delicate flavor of burstingly, achingly ripe tomatoes. As written, we found the garlic to be a "spotlight ho." Perhaps sauteeing the garlic lightly in a bit of olive oil until just starting to color before adding would help this problem, but I found that when I made the dish without any garlic whatsoever, it was just about as close to perfection as it gets. And I'm a garlic lover, so that says a lot!
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This is so much better without the garlic. The flavor of it completely overpowered that of the...