If I had surplus sweet pepper and tomatoes, I'd made lecho.
https://en.wikipedia.org/wiki/Lecs%C3%B3
Basically, you cut veggies in pieces, add salt/spices to taste, simmer until pepper is soft enough for you and pour into sterilised jars (or better pour into jars and cook in canner / pressure cooker).
In some cultures they add onion, sausage, rice, what else.
Made properly, it's an awesome fixing (dressing? side dish?), goes perfect with pasta and meat. Also fine cold with bread. But then again different cultures and tastes.