Well, I was looking for something sweet and savory with some carbs but not too carb heavy and VOILA! The Kitchen Witches of the world whispered in my ear and I made this! Well, nobody actually spoke to me but I’m a feeler who listens to their kitchen gut, and this made sense…of course! I cannot take credit for the recipe though - the NY Times Cooking page delivered again. In terms of good adjustments, I ended up adding fresh basil finely diced to the tomato cooking stage because I had some on hand and real herbs going bad is my version of preventable cooking sin.