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Peppers will be fine in the fridge.
Tomatoes will too, but if you want a simple option then the most straight forward thing is to cook them all up blend, and freeze.
Chuck them all in a big pan with a table spoon of olive oil, a cup of water and a bit of salt and pepper.
Cook down the leave to cool.
Blend them seeds, skins and all into a smooth mixture, then put into ice cube trays and small tupperwear.
hugo7
I’m away for a week and no idea what to do with this lot?
I can put them in the freezer but they’ll turn to a watery mush once defrosted.