Make this simple classic dish for a Summer party or potluck or store it in your fridge for whenever you’d like!
Place the carrots and 1 teaspoon salt in a 3-quart saucepan and cover with water. Heat to a boil over medium-high heat. Reduce the heat to a simmer and cook for about 5 to 10 minutes or just until the carrots are your desired tenderness. Drain and place carrots in a large dish and arrange peppers and onions on top.
In another bowl, mix the soup, oil, sugar, vinegar, Worcestershire, mustard, salt and pepper. Pour over the carrot mixture.
Cover and refrigerate for at least 12 hours. Serve the vegetable mixture hot or cold. Keeps for 4 weeks.
Some recipes call to heat and cool the tomato mixture so the sugar dissolves easily. This extra step is unnecessary as the sugar dissolves just fine during the long marinade process.