Antipasto Dip

Ingredients

• 1/4 cup oil
• 2 large onions, chopped
• 2 green peppers, chopped
• 1 (4 ounce) jar pimientos
• 2 (8 ounce) cans tomato sauce
• 1 (44 ounce) bottle catsup
• 2 (8 ounce) cans carrots, drained
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic salt
• 2 teaspoons vinegar
• 2 (4 ounce) cans chopped mushrooms
• 3 sweet pickles, chopped
• 3 sour dill pickles, chopped
• 20 stuffed olives, chopped
• 8 peppercorns
• 1 bay leaf
• 3 (7 1/2 ounce) cans tuna