Tomato And Roasted Pepper Salad

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4 medium tomatoes (about 2 pounds), each cut into 4 slices

2 tablespoons balsamic vinegar, divided

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 large red bell pepper

1 large yellow bell pepper

1 tablespoon red wine vinegar

2 teaspoons olive oil

1 garlic clove, minced

1/2 cup bottled caperberries (about 20)

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