1 to 1 1/2 c. sugar
1 (16 oz.) can tomatoes
1/2 c. crushed pineapple in natural juice
1/2 c. chopped onions
1/2 c. cider vinegar
1 tbsp. soy sauce
2-3 slices fresh ginger
1/4 tsp. salt
1/2 lg. green pepper, chopped
1 tbsp. cornstarch
2 tbsp. water

Cook first 8 ingredients together for 20 minutes; stir as needed. Add green pepper and cook 15 minutes longer.

Drain most liquid into another pan. Place small amounts of remaining items (from pot) into blender and blend until a smooth, slightly lumpy mixture remains. Blend all of the fruit-vegetable mixture. Pour the blended mixture into the pan of liquid. Stir well.

Mix cornstarch and water. Reheat sauce mixture until low boiling/bubbling. Add cornstarch mixture and stir. Cook a few minutes longer until sauce has thickened. Refrigerate. Serve cold or warm.

This sauce is wonderful for dipping egg rolls, chicken and other meats. It can also be served over meats and vegetables for a sweet and sour main dish.