2-pound bag of carrots, peel, slice and cook until tender.  Drain and cool with cold water. 


Small green pepper, chopped
Medium onion, chopped
1 can tomato sauce (or tomato soup) 
1/2 cup salad oil
3/4 cup sugar
3/4 cup vinegar (I use 1/2 cup)

Add carrots and marinate overnight. 

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