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In the meantime I harvest lots of tomatoes and hot and bell peppers from my greenhouse. For all of you who think what in heavens name are you going to do with all those red beauties, or for all of you who also have lots of tomatoes and hot and bell peppers, I give you this very basic and simple recipe, witch is by the way, except for the anjovis, a vegetarian recipe.

Here is what you need for 4 persons:
About 5 yellow, orange or red bell peppers (or mixed together), a good amount of olive oil, 3 pieces of garlic, 1 small hot pepper and 1 small can of ansjovis.

Cut up the bell peppers in not too small pieces. Cut the garlic coarse. And cut the hot pepper and the ansjovis in small pieces. Pour a good amount of olive oil in a frying pan, add the pieces of ansjovis, heat and stir until they begin to dissolve. Add the garlic and the hot and the bell pepper. Cover the pan and turn the heat on very low. Let simmer for about 1 hour and stir so now and then. This stew or sauce can be used in pasta, rice and couscous or in white beans.

The tomatoes can be used as a salad, with olive oil, a little sea salt and basil.

Or…. you can have a delirious harvest tomato feast like they have every last Wednesday in August in Bunol, Spain. It is called La Tomatina and hundreds of people-, mostly man, throw thousands of tomatoes at each other. If all the tomatoes are thrown and turned to pulp, the “tomateros” run to the river, to wash them selves. At the end of the day everybody helps the fire department to clean the city and have one big water ballet…