Antipasto Dip - cooking recipe

Ingredients

1/4 cup oil
2 large onions, chopped
2 green peppers, chopped
1 (4 ounce) jar pimientos
2 (8 ounce) cans tomato sauce
1 (44 ounce) bottle catsup
2 (8 ounce) cans carrots, drained
1 teaspoon Worcestershire sauce
1 teaspoon garlic salt
2 teaspoons vinegar
2 (4 ounce) cans chopped mushrooms
3 sweet pickles, chopped
3 sour dill pickles, chopped
20 stuffed olives, chopped
8 peppercorns
1 bay leaf
3 (7 1/2 ounce) cans tuna

Preparation

Brown onions in oil.
Add peppers and cook until soft.
Add everything but the tuna and heat until boiling.
Add tuna; cook for 5 minutes.
Cool and pour into containers.
Keeps well. Can be frozen.
Serve with crackers.