All Your Veggies
In One Yummy Spread
Serving size 10–12 single pint jars
Though the chopping and processing of this recipe may take a good chunk of time, having a cupboard full of healthy antipasto that will stay fresh for years is certainly worth it. Scoop this delicious appetizer onto crackers or chips for a quick and easy appetizer at your next gathering.
- 2 large cans tomato sauce
- 1/2 cup olive oil
- 4 cups white vinegar
- 1 head of cauliflower, cut into small florets
- 5 red peppers, chopped
- 5 green peppers, chopped
- 5 onions, skins removed and flesh blended
- 5 carrots, peeled and chopped
- 5 celery stalks, chopped
- 4 parsley sprigs, chopped
- 2 bay leaves, chopped
- 2 cans sliced mushrooms
- 5 garlic cloves, minced
- 2 cans sliced black olives
- 2 cans sliced green olives
- 2 teaspoons black pepper
- 3 tablespoons salt
- In a large pot over medium-high heat, warm the tomato sauce, oil and vinegar. Add in the cauliflower florets, red peppers, green peppers, onions, carrots and celery. Bring to a boil.
- Add in the parsley, bay leaves, mushrooms, garlic, black olives, green olives, pepper and salt. Cook until just before vegetables become tender.
- Transfer the boiling mixture to jars immediately. Fill the jars right to the brims and tightly seal the lids while wearing rubber gloves.
- Transfer to a cupboard for storage. Once a jar is opened, store it in the fridge. Sealed jars can remain in the cupboard and still be completely edible for years.
Note: Avoid picking jars up by the lids, as this can allow air inside and cause the antipasto to spoil prematurely.