Decided to spice it up a bit this time with our last Pablano Pepper.  Last night we roasted one.  Nice and spicy.  Makes the mouth come alive!  Interestingly, when cooked in the sauce, it wasn't as hot as I expected.   The heat of the pepper either gets diffused or muffled.  Still spicy though!

Using some of the tomatoes from our garden, you take a knife and make an X in to the bottom of the tomato.  Plunge into boiling water for about a minute, remove, cool and the skins slip right off.




I used half of one of our onions we got in our bag, sliced up the pepper, and with a little olive oil and salt, let them cook down a bit.




Add some fresh garden herbs (some in with the tomatoes, and some for when the sauce is done...just add and let them wilt a bit with some salt and pepper...




Yes, we (well, I...) like the seeds in my tomatoes.  Knowing this could cause them to be a bit bitter, I added a dash of raw cane sugar to balance it out. 


  Paderno cookware.  It's the best.

Served over Barilla Plus Rotini's and some brand of frozen garlic breadstick and serve!