Freezer Antipasto

    50 minutes

    This is a great antipasto you can keep on hand in the freezer for impromptu entertaining. A beautiful mix of vegetables. Increase the vinegar if you like.

    12 people made this

    Serves: 96 

    • 1 cup (200g) marinated cocktail onions, cut in half
    • 500g tinned mushrooms, drained and minced
    • 1 red capsicum, minced
    • 1 green capsicum, minced
    • 1 cup stuffed green olives, minced
    • 1 cup black olives, minced
    • 1 cup dill pickles, minced
    • 1 (410g) tin green beans, drained
    • 2 (185g) tins tuna, drained and flaked
    • 2 1/2 cups (600ml) tomato sauce
    • 1/4 cup (60ml) vinegar
    • 1/4 cup (60ml) olive oil

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a large saucepan over medium high heat, mix all ingredients. While stirring, bring to a boil. Reduce heat and simmer 20 minutes.
    2. Remove from heat. Allow to cool completely before transferring to sterile freezer containers, leaving 2cm of space in the containers. Store in the freezer.

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    Reviews and Ratings
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    Reviews in English (20)


    Do you eat this frozen? Is it an appetizer or what do you serve it with. Can't wait to try it.  -  01 Dec 2009  (Review from Allrecipes USA and Canada)


    This antipasto tastes just like the store bought kind found in gourmet shops! Not only does it taste great, it's easy and fun to make! Everyone begs for the recipe once they've tried it! Thanks Rayna!  -  04 Oct 2007  (Review from Allrecipes USA and Canada)


    This is one of the best recipes I have ever found. People love it (unless they aren't olive fans) and everyone asks for the recipe. It is great to have on hand, pull out of the freezer and serve. I highly recommend it!  -  29 Jan 2005  (Review from Allrecipes USA and Canada)