4 stars (or maybe 3.5) (on a 5 star scale)
An easy recipe for a satisfying dish with a tomato tang. It's more like soup without much broth (i.e., mostly the soup solids, not much liquid) rather than a stew, if that makes any sense. The tomatoes practically visually disappear into the soup because they're cut so small (as instructed). I liked the dish better chilled than warm.
Some notes on the ingredients:
- I cut the oil in half, using only two tablespoons.
- I used 1/4 of a teaspoon cayenne (versus the 1/8 to 1/2 recommended by the recipe).
Note to self: I used my smaller saucepan; it just barely fit.