I very much appreciate it, Kaye! I hope that will continue to happen 🙂

Let’s try and sort this out, Bob. First, my instinct tell me that the cast iron pan just retained far too much heat and scorched the sugars in the tomatoes. In this instance, all I would do is perhaps lower the temperature a touch. Cast iron is so great, but also risks burning things if the heat is even a bit too high, I find. Secondly, when you say Roma tomatoes, were yours very long and thin? If so, I would, if possible, try using a more round type of tomato, or trying to find more rounded romas. Romas absolutely work in the recipe, I use them too, but they’re sometimes too long and not wide enough, making them a bit more difficult to cook through.

Hello, Paula. EVOO is extra virgin olive oil. Sorry for the confusion!

Thank you, Suzanne! These are definitely the flavors of summer for me!

Thank you so much, Fred! If there is ever an occasion to add cheese, I’m usually all over it… But you’re absolutely right that they’re just not necessary in this dish. It’s perfect as is!