Recipe by Derf
the best antipasto I've ever come across, the recipe is requested with every serving. Wonderful on crackers and have used it as a cold topper for a brie cheese wheel. (Originally from "Georgian Bay Gourmet, Winter entertaining")
Top Review by treko
loved this recipe, gave some out for x-mas and it got rave reviews. i processed it so it would keep and it turned out great. i'll be making a million jars of this in the coming months!!!! thanks,treko
- 2 large green peppers
- 4 large carrots
- 2 cans pitted black olives
- 1 (16 ounce) jarbroken 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) canssolid tuna
Directions See How It's Made
- Chop green peppers, cut carrots into julienne strips.
- Chop ripe olives, green olives, pickled onions, pimento, sweet pickle and set aside.
- Break cauliflower into bite sized pieces.
- Put 2 oz of olive oil into frying pan and add 2 cloves garlic, add cauliflower and saute.
- Remove from heat and set aside.
- In a large pot add remaining olive oil and saute the remaining 3 cloves of garlic, add ketchup, wine, tomato paste and oregano.
- Add chopped vegetables, pickles, olives, artichokes, pimento, cauliflower and mushrooms.
- Simmer for 10 minutes, stirring frequently.
- Add anchovies and tuna to mixture and bring to a boil, stirring constantly to prevent sticking.
- 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.]