This turned out really well. I used more herbs for seasoning than in the recipe (thyme, basil, and oregano), and served over rice. This turned out very moist, almost a bit liquidey, but I didn’t want to overcook the tomatoes boiling the moisture off, so the rice was helpful in absorbing the excess.
I also used Nonna Pia’s classic balsamic glaze, rather than fussing to make my own - and it was perfect.
