Bell Pepper Salsa

• 1 cup coarsely chopped firm-ripe tomatoes
• 1 cup coarsely chopped red bell peppers
• 2 cloves chopped garlic
• 1 teaspoon olive oil
• 1/2 cup fresh cilantro
• 1/3 cup chopped green onions
• 1 1/2 teaspoons balsamic vinegar
• 1/4 teaspoon sugar
• salt

1. In an 8- or 9-inch square pan, combine 1 cup coarsely chopped firm-ripe tomatoes, 1 cup coarsely chopped red bell peppers, 2 cloves chopped garlic, and 1 teaspoon olive oil. Cover tightly with foil.
2. Bake in a 350u0b0 oven until tomatoes mash easily, 50 to 60 minutes. Pour vegetable mixture into a blender or food processor. Add 1/2 cup fresh cilantro, 1/3 cup chopped green onions, 1 1/2 teaspoons balsamic vinegar, and 1/4 teaspoon sugar. Whirl until coarsely pureed. Add salt to taste.
3. Nutritional analysis per 1/4 cup.

tomatoes, red bell peppers, garlic, olive oil, fresh cilantro, green onions, balsamic vinegar, sugar, salt

Taken from www.myrecipes.com/recipe/bell-pepper-salsa (may not work)