I’ve been wanting to try this recipe all summer. Several of my favorite blogs had posted it over the past couple of months and everyone raved about it. We had it for dinner earlier this week, and I can finally say I see what all the hype was about. It’s great because I usually have most of the ingredients on hand, so I could see it being a “go to” meal when other dinner plans did not pan out for whatever reason (which happens fairly often around here). I also have an over abundance of fresh oregano and marjoram in my herb garden right now that I’m trying to use up before we get our first frost in a month or so.

The dish was a breeze to put together. I did make a few changes from the original recipe. Since Hurricane Irene pretty much did away with the vegetable garden, I had to buy cherry tomatoes…and, they just weren’t the best. They diddn’t release very much liquid when they burst open, so I added some vermouth to help compensate and deglaze the pan. It imparted a definite flavor into the pan sauce, which wasn’t a bad thing. However, I felt like it distracted from the flavor of the tomatoes a bit. I’m looking forward to trying this dish again soon with some better quality tomatoes. I would play it by ear, and if you feel like you need a little more liquid, add a splash of white wine.