Finely chop tomatoes and place in a bowl. Chop a ½ of an onion (or 1 shallot) finely and add to bowl. Chop 3 sprigs of parsley and add to bowl. Add the roasted red peppers and olives. Add 2 tbsp of olive oil, 2 tbsp of red wine vinegar, and 1/2 tbsp of balsamic vinegar. Add 1/2 tsp of pepper, ½ tsp of salt, 1 tbsp of parmesan cheese, and 1 tbsp Italian Blend or substitute spices. Add two cloves of pressed fresh garlic, mix thoroughly and refrigerate for an hour.