Instructions: Peel tomatoes and cut into "quarter size" pieces. Peel onions and cut cross ways into thin slices. Add to tomatoes. Combine vinegar mixture and add. Start cooking and continue over medium heat. Stir as it heats to break up onion slices and to keep from sticking to pan. As it heats, add salt and pepper and stir easily. You can taste the juice and if you want it hotter with pepper, add some. Be careful of red pepper. Cook until onions seem tender, turn yellowish. Dont over-cook - about 30 to 35 minutes. As soon as it cools some, put into glass jars. Seal and keep in refrigerator.

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