2 1/2 c. cooked carrots
1 chopped bell pepper
1/4 c. sugar
1/4 c. vinegar
1 chopped onion
1 can tomato sauce
1/4 c. salad oil
1/2 tsp. salt
1 tsp. Worcestershire

Cook and drain carrots; heat remaining ingredients and pour over carrots. NOTE: You can use canned carrots if you are lazy; fresh are better.