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Make-ahead antipasto

Make-ahead antipasto
Cuisine: Continental Italian

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Make-ahead antipasto ingredients

  • 2 c Chopped Carrots
  • 1 c Chopped sweet green peppers
  • 1 c Cauliflower florets, cut in
  • -tiny pieces
  • 1 c Quartered mushrooms
  • 1 c Chopped sweet pickles
  • 2483527⁄624973141 c Chopped celery
  • 2483527⁄624973141 c Pitted black olives, sliced
  • 2483527⁄624973141 c Pimento stuffed green
  • -olives, sliced
  • 2483527⁄624973141 c Small white pickled onions
  • 2483527⁄624973141 c Chopped marinated artichoke
  • -hearts
  • 1 cn (7-½ oz) tomato sauce
  • 2483527⁄624973141 c Ketchip
  • 3 T olive oil
  • 1 cn (6-½ oz) solid white tuna

Cooking Make-ahead antipasto

1. In large saucepan, bring all the ingredients expect for the tuna, to a boil.
2. Reducei heat and simmer, covered, for 20-30 minutes or until carrots are tender-crisp, stirring occasionally.
3. Drain tuna; add to vegetable mixture and simmer for 5 minutes longer, letting tuna break up into small pieces.
4. Transfer to serving size containers.
5. Can be refrigerated for up to 2 days, or frozen for up to 3 months.
6. Makes about 7 cups.


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