20 tomatoes
4 green peppers
5 medium onions
3/4 cup vinegar
2 cups sugar
1 level tsp. salt
1/2 tsp. cinnamon
1 level tsp. cloves
1/2 tsp. pepper
cook until it thickens then can.

Blanch tomatoes to remove skin, chop and place all the ingredients in a large kettle. Cook until it thickens then seal.

Makes about 6 pints of the greatest sauce.

I like it cold on a piece of fresh buttered bread and we all like it as a sauce to cook a pot roast in or as a dipping sauce.

Submitted by: Dave Petersen