Great Antipasto Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Carrots, chopped
1 cup: Green pepper, chopped
1 cup: Cauliflower, florets, cut i
1 cup: Mushrooms, quartered
1/2 cup: Celery, chopped
2: Tomatoes, chopped and seeded
1 cup: Black olives, sliced
1/2 cup: Onions, small, pickled, cho
1/2 cup: Artichoke hearts, jar of ma
1 cup: Tomato sauce, or 8 oz can
3/4 cup: Ketchup,
3 tsp: Oil, olive
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.
Source from luhu.jp
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.
Source from luhu.jp