Great Antipasto

Course : Antipasto
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 cups carrots -- chopped
1 cup green pepper -- chopped
1 cup cauliflower florets -- cut into pieces
1 cup mushrooms -- quartered
1/2 cup celery -- chopped
2 Medium tomatoes -- chopped and seeded
1 cup black olives -- sliced
1/2 cup onions pickled, chopped
1/2 cup artichoke hearts -- jar of ma
1 cup tomato sauce -- or 8 oz can
3/4 cup ketchup
3 teaspoons oil -- olive
 

Preparation / Directions:

In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally. Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces. Transfer to serving containers. Keeps 1 week in fridge, up to 3 months in freezer. Best made in late summer with locally grown vegetables. Wonderful on toasted french bread or as a spread on crackers.


7 Kitchen's say:
  (2 1/2 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Antipasto Recipes