Antipasto

12 ingredients
3 steps

Ingredients

  • 2 large carrots, cut into bite size pieces
  • 3 ribs celery, cut into bite size pieces
  • 2 jars marinated artichokes
  • 1 jar marinated cocktail mushrooms
  • 1 can tuna fish, drained
  • 2 cans anchovies in oil (do not drain)
  • 1 jar pearl onions
  • 1 jar stuffed green olives
  • 1 jar black pitted olives
  • 1 can tomato sauce
  • 2 Tbsp. olive oil
  • 2 Tbsp. capers (optional)

Directions

  1. 1
    Cook carrots and celery in a mixture of half water and half vinegar until tender, but firm.
  2. 2
    Cool.
  3. 3
    Place all ingredients in a large bowl; toss thoroughly and let stand for 24 hours in the refrigerator.

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