Copper Penny Carrots - cooking recipe

Ingredients

2 bunches of carrots
1/2 green pepper sliced
1 onion sliced
3/4 c. vinegar
1 - 4 oz. can tomato sauce
1/4 c. salad oil
1 c. sugar
1 Tbsp. prepared mustard

Preparation

Slice and boil carrots until tender.
Mix remaining ingredients, pour over warm carrots.
Keeps well in refrigerator.