Unfortunately, in our area tomatoes, peppers, melons, peaches and many other favorites have a very small growing window. Once over, we are left pining for the following year's bounty. Here are some tips to enjoy some of these goodies all winter long (Also useful if you find yourself stuck with too many peppers or tomatoes to eat in a week).
Freezing is the safest method of food preservation and often times the easiest. Many vegetables, and fruit can be frozen with little to no effort. Here are some examples. Note, most vegetables when frozen won't lend them self to raw dishes anymore as their texture is change, thus they are much better used in cooking applications.
Tomatoes - There are many ways to freeze tomatoes. You can make sauce and freeze it in quart bags. You can take tomato slices and freeze them, then use later for pizza, paninis, etc. Tomatoes can also be chopped or diced and then frozen, though they are generally blanched prior to freezing to remoze the skins. Once defrosted, diced and chopped tomatoes are great for pastas, chilis, curries and soups.
Bell/Hot Peppers - Peppers could not be easier to freeze. Generally, you cut the peppers to whatever size you'd like (dice, chop, julienne) and then lay them out in a single layer on a baking sheet. Put the baking sheet in the freezer for an hour, or until they are frozen, then transfer to a freezer bag. You can then take your frozen peppers and use them for burritos, fajitas, stir fries and any other recipe calling for them.