Submitted By: Doris Ward

Ingredients:
6 cans (15 oz.) diced tomatoes
6 bell peppers, chopped
4 onions, chopped
3.5 cups sugar
1/2 quart white vinegar
salt and pepper to taste
1 tsp. cinnamon
1/4 tsp. allspice

Directions:
Put all ingredients into a large pan to boil for one hour on medium heat. When it starts to thicken, spoon mix into jars which have been sterilized in hot water along with lids. Any type of jar can be used. Relish will stay for several weeks--if it lasts that long. Refrigerate after opening. Double recipe for about 10 pints. Fresh, ripe tomatoes can be used in season, but this recipe appeals to anyone who  can't get ripe tomatoes. This variation is a pleasure to make in the winter.