The abundance of tomatoes, bell peppers and onions is leading to a pot of soup featuring those ingredients.
There is no recipe — I used ingredients already in the ice box. I cut up a bag of onion seconds and sauteed them in extra virgin olive oil until translucent; poured in a quart and a half of diced tomatoes (drained); and added a scant pint of the pulp of red peppers cooked and separated with a food mill, also drained. I seasoned with salt and that’s it.
The mixture is simmering in my Dutch oven on medium heat. Once it is thoroughly cooked, I’ll take the stick blender to it and taste. After that, who knows?
The adventure is in the doing and learning. Because of the uniqueness of this season, the dish is hardly replicable.