This recipe for antipasto reminds me more of a salsa than a traditional Italian antipasto. However, it could be served over toasted bread like a bruschetta if desired. Typical antipasto is made of fresh meats and cheeses, garnished with herbs and other vegetables. In Italian tradition, antipasto is served at the beginning of the meal to bring people together and encourage them to anticipate a delicious meal and enjoyable gathering of friends and family. The contents of antipasto can vary based on the region of Italy, but it usually includes cured meats or prepared fish, cheeses, olives, peppers, onions, and artichokes. It is sometimes served all on one plate in the center of the table, or can be plated individually for each person. However you choose to serve antipasto at your next gathering, it is traditionally made with care and attention to presentation.
Note that the person who wrote the recipe forgot to list how much vinegar should be used. Oops.
1 large can tomato paste
1 pint mazola oil or others
1 pint diced carrots
1 pint celery 1/2 in pieces
1 pint cauliflower – pull apart in small buds
2 pints green peppers diced 1/2 pieces
1 pint pickling onions
1 pint mushrooms
1 pint stuffed olives
1 pint black olives
2 can tuna (water pack)
Combine tomato paste, oil and vinegar in large pot. Simmer 10 minutes. Add carrots, cook 5 minutes. Then add celery, cook 5 minutes. Then add cauliflower, cook 5 minutes. Add rest of ingredients all at once and simmer 3 minutes more. Pack in hot jars and seal.
In summer use 1 pt sweet red peppers and 1 pt green.
Don’t boil, simmer