8 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
2 cups water
1/2 cup extra-virgin olive oil
4 seedless cucumber, cut into 1/4-inch dice
4 small yellow bell pepper, seeded and cut into 1/4-inch dice
4 small onion, cut into 1/4-inch dice
8 medium garlic cloves, minced
4 small jalapeno pepper, seeded and minced (optional)
1/2 cup sherry vinegar
1/2 cup chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper
Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed.
Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste.
Refrigerate until ready to serve. (Can be made several hours before serving.)