Antipasto

Name: Antipasto
Ingredients: Two 10 oz (284 mL) cans mushroom slices or pieces, drained; Two 6 oz (170 g) cans tuna in water, drained; ½ lb (250 g) cooked small cocktail shrimp, or chopped larger shrimp; ½ lb (250 g) cooked small cocktail shrimp, or chopped larger shrimp; 2 red or yellow bell peppers, seeded and finely chopped; Two 10 oz (284 mL) cans mushroom slices or pieces, drained; 1 cup (250 mL) white vinegar; 3½ cups (875 mL) ketchup; 2 cups (500 mL) cooked white beans, or a 19 oz (540 mL) can, rinsed and drained; 1 small head cauliflower, separated into small florets; 1 cup (250 mL) olive or canola oil, or some of each; 1 cup (250 mL) olive or canola oil, or some of each; 2 red or yellow bell peppers, seeded and finely chopped; Two 12 oz (355 mL) cans or jars manzanilla olives, drained and sliced; Two 12 oz (355 mL) cans or jars pitted black olives, drained and sliced; 1 large or 2 medium purple onions, peeled and chopped

Preparation info

Makes about
16 cups

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Antipasto isn’t difficult to make, but it does require a lot of chopping. Don’t be tempted to use a food processor—the texture just won’t be the same. This recipe will make a lot, but it freezes well and can be preserved in jars, so you’ll be set up for party snacks and gifts for food lovers for a good long while.

Ingredients

1 cup (250 mL) olive or canola oil, or some of each
1 small head

Starter
Snack
Fish course
Pescatarian

Method

In a very large pot, combine the oil, cauliflower, onions, and olives and bring it all to a simmer over medium-high heat. Cook, stirring often, for 5 minutes. (Just make sure it’s cooking to the point where any juices you see are bubbling.)

Add the remaining ingredients and heat just until the mixture comes to a boil. Remove from the heat, let the antipasto cool completely, and then tra