In a large pot combine the grind tomatoes, carrots shredded on large holes of box grater, oil, sugar, and salt. Mix together and heat on medium heat for 20 minutes.
Add zucchinis and peppers. Heat 30 more minutes.
Now add minced garlic and vinegar. Let it heat for about 10 minutes.
While it is at a boil, pour into sterilized pint jars. Make sure that the jar rims are clean so they seal completely.
Refrigerate before serving. It tastes best when chilled. I like to eat this salad with fried eggs and bread or mashed potatoes.
Enjoy it with whatever you like.