Meals Matter

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Contributed By: jacie29
Jacie29

Ingredients

1 Head cauliflower

1 cup Green olives, pitted

1 1/2 cups Olive oil

1 cup Green bell pepper

1 1/2 liters Sweet pickle

2 6 oz Cans canned solid white tuna in water

50 grams Anchovies

2 cups Pitted black olives

1/2 cup Pimento

2 10 oz Cans mushroom stems and pieces

1 Red bell pepper

1 liter Ketchup

2 60z cans tiny shrimp

Preparation

Place finely chopped cauliflower, black olives, green olives, pimento, 1 1/2 cups olive oil in large pot. Bring to a boil stirring often. Reduce heat and simmer 10 minutes.

Place chopped mushrooms, finely chopped green and red pepper, chopped pickles, ketchup into mixture, return to boil, reduce heat and simmer another 15 to 20 minutes stirring often.

Remove from heat and add drained, rinsed broken tuna, shrimp and anchovies. Mix well.

Allow antipasto to cool before transferring to storage containers.

Keeps refrigerated 3 - 4 weeks. KEEPS FROZEN 3 - 6 months.

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