Great Antipasto

Course : Antipasto
Serves: 4
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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!)
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