Antipasto

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• 2 large green peppers
• 4 large carrots
• 2 cans pitted black olives
• 1 (16 ounce) jar broken green olives
• 2 (12 ounce) jars pickling onions
• 2 (4 ounce) cans pimientos
• 1 (48 ounce) jar sweet pickles
• 1 large cauliflower
• 8 ounces olive oil
• 5 cloves garlic, smashed
• 2 (15 ounce) bottles ketchup
• 1 (15 ounce) bottle hot ketchup
• 1 cup red wine
• 2 (5 1/2 ounce) cans tomato paste
• 1 tablespoon oregano
• 2 (14 ounce) cans artichokes
• 2 (10 ounce) cans mushroom pieces
• 2 cans anchovies, chopped
• 3 (7 ounce) cans solid tuna

Recipe

• 1 chop green peppers, cut carrots into julienne strips.
• 2 chop ripe olives, green olives, pickled onions, pimento, sweet pickle and set aside.
• 3 break cauliflower into bite sized pieces.
• 4 put 2 oz of olive oil into frying pan and add 2 cloves garlic, add cauliflower and saute.
• 5 remove from heat and set aside.
• 6 in a large pot add remaining olive oil and saute the remaining 3 cloves of garlic, add ketchup, wine, tomato paste and oregano.
• 7 add chopped vegetables, pickles, olives, artichokes, pimento, cauliflower and mushrooms.
• 8 simmer for 10 minutes, stirring frequently.
• 9 add anchovies and tuna to mixture and bring to a boil, stirring constantly to prevent sticking.
• 10 serve for use immediately, refrigerate for up to 2 weeks, place in containers for freezing or place immediately in hot sterilized jars. [editors note: canning low acid foods such as olives or fish, has some heath concerns, we recommend that you read all comments below.]