I love this time of the year in Venezuela because there is a big producion of earthly vegetables and fruits. Between March and July we can find pineapples, watermelons, avocados, oranges, figs, mangoes, etc. But my favorite of all are tomatoes because I can store them for the rest of the year, apart from the fact, that they are cheaper. After this cheap harvest end up, tomatoes become too expensive. So, I take advantage of this harvest to prepare many things with tomatoes.

If you eat tomatoes everyday you will have a good sight and probably a healthy heart. They are rich in lycopene, an antioxidant more powerful than the vitamin E. They are rich in vitamins A, potassium, zinc among others. I make a tomato salad everyday and it is the favorite snack that my five old grand daughter prefers, but she always add salt to them.

I call this recipe "El Aliñero" because it is a mixture of vegetables I use to spice up meals such as chicken, meat, fish, rice, and some vegetables dishes. I prepare and store for the whole year so that I don't have to be cutting vegetables when I need them. For me it is a time saver. The taste of this sauce is given by the olive oil, the older the better. I use it with barbecues and meatloaf.

the biggest job lies in cutting the vegetables. It is easy to make and it won't take much time to cook it. If you want to store it you need to sterilize the jars to have them ready. If you need help visit me in Preserving food for difficult times

To prepare this sauce you need:

• 5 kilos of tomatoes
• 4 white onions
• 4 peppers
• 1/4 kilo of chillies
• 10 garlic cloves
• 1 cup of parsley leaves
• 1 cup of vinegar
• olive oil
• 10 black peppers crashed
• salt
• 4 tablespoon of sugar

Preparation:

• wash all the vegetables and dry well with a clean cloth
• cut the tomatoes in half and take out the seeds using a spoon
• eliminate the white part
• cut the tomatoes in small pieces
• cut the onions in small pieces

• cut the chillies and peppers in small pieces
• cut the parsley leaves
• cut the galic cloves in slices

• place a pan on the fire
• when the pan is hot enough add the onion, chillies and peppers
• saute all the time and don't let it burn
• cook until the onions are blanched
• add the tomatoes

• add the parsley leaves
• add the crushed peppers
• add the vineger, sugar and salt at taste
• cook until dry

• the jars must be hot
• fill the jars with the sauce still hot
• add 1 tablespoon of olive oil on the top of each jar before placing the lids
• cook in boiling water for 40 minutes
• separate the jars with clean cloth
• after that time, take them out and put them upside down to make the seal
• let them upside down until next day
• label them and store in a fresh place

it is important if you are going to store the jars to sterilize all the utensils, otherwise they will damage and can't be eaten. You can see my instructions in the link given.