1 (16 ounce) can tomatoes
2 (8 ounce) cans tomato sauce
1 onion, chopped
1 green pepper, chopped
1 garlic clove, minced
4 tablespoons vinegar
3 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 dash cumin
1 dash celery seed
1 dash allspice
Crock Pot Directions: Combine all ingredients in crock pot, stirring well.Cover and cook on low setting for 5 to 6 hours, or overnight. Store, covered,in a refrigerator. For a smoother consistency, sauce may be forced througha sieve or puréed in a blender. Yields 4 cups.