30 lg. tomatoes
10 lg. onions
5 lg. green peppers
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground cloves
3 tbsp. salt
1 1/2 c. sugar
2 c. cider vinegar

Peel tomatoes. Chop tomatoes, onions and peppers. Combine with rest of ingredients and cook on medium to low heat for several hours until relish turns a deep red color and is very thick. Spoon into sterile jars and seal. This is excellent on hamburger patties, leftover roast and black eyed peas. IT can be made with canned tomatoes, about 7 (28 oz.) cans of a good brand, frozen chopped onions and green peppers. Yield: 6 to 8 half pints.