- Pour water, vinegar, garlic, shallots, carrots, jalapeño, and bay leaf in saucepan. Bring to simmer. Cook gently until carrots are tender then remove from heat. Stir in parsley and cilantro. Season to taste.
- Place tomatoes in Mason jar and, while liquid is still hot, pour over tomatoes in jar. Add olive oil and shake around to coat. Refrigerate for 2 days then serve with warm bread.