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Originally Posted by The_Jazz
One thing I should add - the measurements of the spices are an approximation and a compromise. I like mine a little spicier, but the wife doesn't.
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All my recipes are approximate. It's better that way so the taste is slightly varied every time. All you need to know is your limits, when too little or too much of something becomes detrimental to the food.
I like the spicier tomato based recipes, too. To that end, I might go with more garlic, some onion, red and black pepper, and maybe some balsamic vinegar.
Your recipe sounds delicious. I can't wait to try it.