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.

    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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