Great Antipasto

Ingredients:

• 2 c Carrots- chopped
• 1 c Green pepper- chopped
• 1 c Cauliflower- florets, cut i
• 1 c Mushrooms- quartered
• 1/2 c Celery- chopped
• 2 Tomatoes- chopped and seede
• 1 c Black olives- sliced
• 1/2 c Onions- small, pickled, cho
• 1/2 c Artichoke hearts- jar of ma
• 1 c Tomato sauce- or 8 oz can
• 3/4 c Ketchup
• 3 tb Oil- olive

Preparation:

• In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil.
• Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally.
• Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces.
• Transfer to serving containers.
• Keeps 1 week in fridge, up to 3 months in freezer.
• Best made in late summer with locally grown vegetables.
• Wonderful on toasted french bread or as a spread on crackers.