1 can crushed tomatoes
1 med. onion, chopped
1/4 c. chopped green pepper
1 clove garlic, minced
1 sm. dried hot red pepper
1/4 c. brown sugar, packed
1/2 c. corn syrup (either kind)
1/2 c. cider vinegar
1 tbsp. salt
1/2 tsp. pepper
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/2 tsp. mustard seeds

Put tomatoes in Dutch oven; add onion, green pepper and garlic. Remove seeds from hot pepper. Crumble; add to mixture. Add brown sugar, corn syrup, vinegar, salt, pepper and spices. Bring to a boil. Boil rapidly, stirring occasionally for 30 minutes or until desired consistency.

Turn into storage jar. Cool, then cover and keep refrigerated. Sauce keeps well for a long time. Yield: 3-4 cups sauce. Good served with cold roast beef, hamburgers, meatloaf or meatballs.