We're getting so many tomatoes and green peppers from the garden right now as I'm sure you all are also. One great way to preserve them is to dehydrate them. There are so many different ways you can use them and it takes very little space to store them. If you don't have a dehydrator of your own, I bet you have a friend who has one you can barrow.
Wash the peppers and tomatoes then slice. It's a good idea to slice the tomatoes a little thicker than what you would use on a hamburger. If you slice them to thin they will be difficult to remove from the dehydrator rack. Slice the peppers a good inch thick. Place them on the rack and your ready to go. It's a good idea to start them early in the day because it will take all day for them to dehydrate.
I keep my dehydrated tomatoes in the freezer, I'm just a little afraid they might go bad without refrigerating or freezing. The tomatoes are great during the winter on salads, in soups, dips, on a sandwich with a little Italian dressing, the tomatoes reconstitute and ooo so good. The possibilities are endless. The peppers are also great in meatloaf, soups, dips. Throw them in your food processer and give them a whirl and they are ready to use.
Drag out that dehydrator, dust it off and get started, you'll be glad you did this winter when you pull out those tomatoes and they taste like you just picked them from the garden.