"I am making this again tonight. I will refridgerate it overnight, reheat it in the morning serve it with eggs poached in the roast sauce, Alton Brown's cheesy grits and fruit salad for a big family breakfast at home tomorrow morning. Thats my husbands favorite way to have this dish. Simply divine!"

"This is a family favorite. Making two of them for another family gathering this weekend. Delicious!"

"These are divine, but can be kicked up a notch by adding a few grains (yes, grains) of sugar to each tomato, and putting a pinch of very finely diced garlic on them the last 10 minutes or so (just long enough to soften, but not brown or burn the garlic as it will get bitter. Romas make the best roasted tomatoes and can easily be turned into heaven"

"Fabulous recipe! You can do almost anything to this to adjust it to your tastes and it comes out perfect. I always make extra as it's time consuming and the leftovers are just as good as old fashioned lasagne. This is a new staple at our house."

"I made this cake last night. I used powdered sugar for the glaze and it came out rather thin, but soaked in nicely to the cake and gave it a tart bite that we both really enjoyed. Next time, I will add a little more lemon juice to the batter and add blueberries as one of the other reviewers did. And I will leave off the glaze. Oh,and my cake was done in an hour, not 65 to 75 min.

"Delicious. Made it last week with Altons southern fried catfish. My husband loved it!

"I made this last week with Emeril's dirty rice and my husband went crazy for it. I made a tarter-like sauce for it using mayo, sour cream, tapatio, garlic, fresh lemon juice, mild creamed horseradish, pickle relish, and salt and pepper It was a nice compliment for the fish. Alton is my favorite chef. Everything I make of his turns out fabulous, and I almost never docter his recipes to suit my taste like I do some others. Thank you Alton!