Here they are. The prize red peppers from my two pepper plants. I waited all summer for them to grow and then ever-so-slowly change to their distinctive red color. Of course, I couldn't admire them too long -- they had to be eaten. So chop, chop, a stint in the oven for roasting and then thrown together with some tomatoes, olives, onions, basil, and garlic. The result: a scrumptious "Tomato and Red Pepper Tart" from the pages of Crazy Woman.