Ingredients
1/2 pound fresh baby carrots1/4 cup chopped onion1/4 cup chopped green pepper1/2 cup tomato sauce2 tablespoons sugar2 tablespoons cider vinegar1 tablespoon vegetable oil1/2 teaspoon Worcestershire sauce1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain.
In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.
