I think, this could have really worked with a fresh tomato sauce. I tried something that seemed similar at the Bone Fish Grill recently, with cubed zucchini, which I did do here too. My only other real change was cutting the basil and oregano in half and that was plenty. I also ended up stirring in a couple of pinches of garlic salt. My issue was the canned tomato sauce, just really had such a strong canned/salty flavor that was very dominant. It almost reminded me of the jarred sauces loaded with vegetables. I may try this with crushed tomatoes, instead, and then re-review. I think, that will do the trick for me. ty
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I think, this could have really worked with a fresh tomato sauce. I tried something that...