12 lg. ripe tomatoes
4 c. vinegar
1 tbsp. salt
1 1/2 c. seeded, chopped red hot peppers
1 c. sugar
2 tbsp. pickling spices

Core, peel and chop tomatoes. Combine tomatoes, peppers and 2 cups vinegar. Cook in enamel pan until tomatoes are softened. Press tomato mixture through a colander or sieve. Add sugar and salt. Tie spices in a cheesecloth bag and add to tomatoes.

Cook mixture on low until thickened. Stir frequently to prevent sticking. Add 2 cups vinegar and cook 30 minutes more. Place in hot sterilized jars. Seal.