Antipasto Recipe – Eats Now

Name: Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large green peppers; 4 large carrots; 2 cans pitted black olives; 1 (16 ounce) jar broken green olives; 2 (12 ounce) jars pickling onions; 2 (4 ounce) cans pimientos; 1 (48 ounce) jar sweet pickles; 1 large cauliflower; 8 ounces olive oil; 5 cloves garlic, smashed; 2 (15 ounce) bottles ketchup; 1 (15 ounce) bottle hot ketchup; 1 cup red wine; 2 (5 1/2 ounce) cans tomato paste; 1 tablespoon oregano; 2 (14 ounce) cans artichokes; 2 (10 ounce) cans mushroom pieces; 2 cans anchovies, chopped; 3 (7 ounce) cans solid tuna

Servings: persons

2 large green peppers
4 large carrots
2 cans pitted black olives
1 (16 ounce) jar broken green olives
2 (12 ounce) jars pickling onions
2 (4 ounce) cans pimientos
1 (48 ounce) jar sweet pickles
1 large cauliflower
8 ounces olive oil
5 cloves garlic, smashed
2 (15 ounce) bottles ketchup
1 (15 ounce) bottle hot ketchup
1 cup red wine
2 (5 1/2 ounce) cans tomato paste
1 tablespoon oregano
2 (14 ounce) cans artichokes
2 (10 ounce) cans mushroom pieces
2 cans anchovies, chopped
3 (7 ounce) cans solid tuna

1
Chop green peppers, cut carrots into julienne strips.
2
Chop ripe olives, green olives, pickled onions, pimento, sweet pickle and set aside.
3
Break cauliflower into bite sized pieces.
4
Put 2 oz of olive oil into frying pan and add 2 cloves garlic, add cauliflower and saute.
5
Remove from heat and set aside.
6
In a large pot add remaining olive oil and saute the remaining 3 cloves of garlic, add ketchup, wine, tomato paste and oregano.
7
Add chopped vegetables, pickles, olives, artichokes, pimento, cauliflower and mushrooms.
8
Simmer for 10 minutes, stirring frequently.
9
Add anchovies and tuna to mixture and bring to a boil, stirring constantly to prevent sticking.
10
Serve for use immediately, refrigerate for up to 2 weeks, place in containers for freezing or place immediately in hot sterilized jars. [Editors note: Canning low acid foods such as olives or fish, has some heath concerns, we recommend that you read all comments below.]

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 large green peppers, 4 large carrots, 2 cans pitted black olives, 1 (16 ounce) jar broken green olives, and more.

Yes, Antipasto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Antipasto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions