Antipasto with Anchovies

Recipe by Derf2440
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
YIELD: 15 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.]
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