Copper Carrots

Submitted by Mimi

1 can tomato soup
3/4 c vinegar
1/2 cup oil
1 cup sugar
1 tsp salt
1 Tbsp Worcestershire sauce

Heat until sugar is melted

1 chopped bell pepper
1 chopped onion
2 cans sliced carrots or 2 pkg frozen (cooked) or raw carrots cooked tender but a little crispy

Mix all ingredients and marinate overnight.