Antipasto Recipe

Ingredients for Antipasto

• 1 green bell pepper
• 1 cup julienned carrots
• Pitted Black Olives
• 1/2 cup green olives, chopped
• Pickling Onions
• Pimientos
• Sweet Pickles
• 1 medium head cauliflower
• 8 oz (1 cup) olive oil
• 5 cloves garlic, minced
• 1/2 cup ketchup
• Hot Ketchup
• Red Wine
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 (14 oz) can artichoke hearts, drained
• Mushroom Pieces
• 2 oz (1/4 cup) drained oil-packed anchovy fillets
• 1 (5 oz) can tuna in water or oil, drained

How to Make Antipasto

1. Chop 1 green bell pepper and julienne 1 cup of carrots.
2. Finely chop 1/2 cup ripe olives, 1/2 cup green olives, 1/4 cup pickled onions, 2 tbsp pimento, and 1/4 cup sweet pickle relish. Set aside.
3. Break 1 medium head of cauliflower into bite-sized florets.
4. Heat 2 oz (approximately 1/4 cup) olive oil in a large frying pan. Add 2 cloves minced garlic and the cauliflower. Sauté until tender-crisp, about 5-7 minutes. Remove from heat and set aside.
5. In a large pot or Dutch oven, heat the remaining 6 oz (approximately 3/4 cup) olive oil. Add 3 minced garlic cloves and sauté until fragrant (about 30 seconds).
6. Stir in 1/2 cup ketchup, 1/2 cup dry red wine, 2 tbsp tomato paste, and 1 tsp dried oregano.
7. Add the chopped green pepper, carrots, olives, pickled onions, pimento, sweet pickle relish, cauliflower, 1 (14 oz) can artichoke hearts (drained), and 1 cup sliced mushrooms.
8. Simmer for 10 minutes, stirring frequently, until vegetables are tender but still hold their shape.
9. Add 2 oz (1/4 cup) drained oil-packed anchovy fillets and 1 (5 oz) can tuna (drained). Bring to a gentle boil, stirring constantly to prevent sticking. Cook for 2-3 minutes.
10. Serve immediately or cool completely. Refrigerate for up to 2 weeks in an airtight container. For longer storage, freeze in airtight containers or immediately can in hot, sterilized jars.