1 c. onion, chopped
1 c. bell pepper, chopped
2 tbsp. vegetable oil
4 firm tomatoes, peeled & chopped
2 tbsp. vinegar
1 1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. dry mustard
1/8 tsp. pepper

In a large skillet, cook and stir onion, bell pepper and oil over medium heat until onion is tender. Stir in remaining ingredients and heat to boiling. Cool, cover and refrigerate several days. About 3 cups.