Slice and cook 2 pounds carrots until barely tender. Drain and cool.

SAUCE:

1 c. cream of tomato soup
1/2 c. oil
1/2 c. white vinegar
1 onion, chopped fine
1 bell pepper, chopped fine
Salt and pepper to taste

Mix sauce and carrots together and marinate overnight. This will keep 2 or 3 weeks.