Yellow Peppers and Sun-Dried Tomatoes Dip

• 3 yellow peppers, chopped
• 4 -5 tablespoons extra virgin olive oil
• 4 -5 garlic cloves, minced
• 1 (14 ounce) can chopped tomatoes
• 1 pinch sugar
• salt and pepper
• 8 -10 sun-dried tomatoes packed in oil, drained and chopped
• 1 tablespoon balsamic vinegar
• 2 -3 teaspoons capers, rinsed and drained

1. Brown the peppers in the oil (I use a large wok) or skillet for 7 minutes.
2. Add half of the garlic, stir.
3. Add canned tomatoes, sugar, and s&p to taste.
4. Cook over high heat until reduced to a thick paste.
5. Stir in the sundried tomatoes, balsamic, capers and remaining garlic, cool to warm or room temperature to serve.
6. Eat with your favorite crusty bread.

yellow peppers, extra virgin olive oil, garlic, tomatoes, sugar, salt, tomatoes, balsamic vinegar, capers

Taken from www.food.com/recipe/yellow-peppers-and-sun-dried-tomatoes-dip-99758 (may not work)