1 cup chopped onion

1 cup chopped green pepper

2 tablespoons salad oil

4 firm medium tomatoes, peeled and chopped

2 tablespoons vinegar

1 ½ teaspoons salt

½ teaspoon sugar

¼ teaspoon dry mustard

1/8 teaspoon pepper

In a large skillet, cook and stir onion and green pepper in oil over medium heat until onion is tender.  Stir in remaining ingredients; heat to boiling.  Cool.  Cover; refrigerate several days.