Freezer Antipasto

Freezer Antipasto


12 people made this

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.

Rayna Jordan

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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