Rayna's Freezer Antipasto

SUBMITTED BY: Rayna Jordan

"This great tasting antipasto is easy to make because all the ingredients go into one pot. A variety of vegetable flavors combine to make this freezer stored treat a great holiday gift I keep it on hand all year; it's great for impromptu entertaining!"

RECIPE RATING:

Read Reviews (2)

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PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min
Original recipe yield 12 cups

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup marinated cocktail onions, cut in half
20 ounces canned mushrooms, drained and minced
1 red bell pepper, minced
1 green bell pepper, minced
1 cup stuffed green olives, minced
1 cup black olives, minced
1 cup dill pickles, minced
1 (14.5 ounce) can green beans, drained
2 (6 ounce) cans tuna, drained and flaked
2 1/2 cups ketchup
1/4 cup vinegar
1/4 cup olive oil

DIRECTIONS

In a large saucepan over medium high heat, mix the pearl onions, canned mushrooms, red bell pepper, green bell pepper, green olives, black olives, dill pickles, green beans, tuna, ketchup, vinegar and olive oil. While stirring, bring to a boil. Reduce heat and simmer 20 minutes.
Remove from heat. Allow to cool completely before transferring to sterile freezer containers, leaving 1 inch of space in the containers. Store in the freezer.

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REVIEWS

Reviewed on Jan. 29, 2005 by MMAY1

This is one of the best recipes I have ever found. People love it (unless they aren't olive... MORE

Reviewed on Oct. 4, 2007 by jaimee

This antipasto tastes just like the store bought kind found in gourmet shops! Not only does it... MORE

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Nutritional Information

Rayna's Freezer Antipasto

Servings Per Recipe: 96

Amount Per Serving

Calories: 23