So admittedly I almost never follow a recipe because generally they're trying to give a base recipe for people to build off of because not everybody likes the same flavor.....
This recipe is delicious and simple, it's a vegetarian goulash, I never use water in a savory recipe, always stock... I definitely added more seasoning than what's called for (extra garlic, big jalapeños de-seeded (cooked down well with veggies) bit extra oregano, cilantro and some smoked paprika. I also sprinkled the salt from the salt container significantly more than what the recipe calls for, in nearly all recipes that's the big secret to making it restaurant quality... More salt and more seasoning to taste. I also didn't use mozz and went all Cabot cheddar
Also note... Use a quality brand of tomatoes, I used San marzano and crushed them in the pot.
