2 gal. tomatoes, peeled, cored, cut in chunks
1 med. green pepper, grind with course food grinder attachment
2 c. onions, finely chopped, grind with course food grinder attachment
2 c. vinegar
6 c. sugar
3 tbsp. salt
Bag of spices: approx. 20 whole cloves 2 cinnamon sticks
Red pepper (optional)

Cook down tomatoes a little and pour off part of juice (this juice can be used for tomato juice). Add green pepper and onion. Add vinegar, sugar, salt and bag of spices. Cook over medium heat for 4 hours, stirring occasionally. Put in pint jars and seal. Serve with pork roast or other meat.