Fresh Anti-pasto

 

Prep Time: 0 Minutes Cook Time: 30 Minutes

Ready In: 30 Minutes Servings: 20

1 cup vinegar

2/3 cup olive oil

2 (6oz) cans of tomato paste

1 teaspoon pepper

1 teaspoon salt

mix well and place in pan to heat until hot,remove from heat and cool.

the important thing about anti-pasto is to be sure this is blened well before adding it to you vegetables.

add these to a large bowl(but do not mix them up)

1 (3 1/2oz) jar of pickled onion,juice and all(if you can't find picked onion,just take 4 onions,slice into rings and boil in water until done)

1 (4 oz)pimentos,sliced in large pieces,juice and all

1 (8oz) can cut green beans,drainded

1 (8oz) can cut wax beans,drainded

1 (2 oz) stuffed olives,juice and all

1 (pound) can carrots.sliced

1 (4oz)can of mushroom stems and pieces

1 (pint) dill pickles,sliced thin,crosswise.

1 (6oz) chunk tuna,drained (i like boiled crappie in mine)

pour the oil,vinegar,tomato paste mixture over the above(being very careful not to over mix or you will mash or break down your vegetables to much.

note: you may add 1 cup of cooked celery,1 cup cooked ,drained cauliflower,just increase the oil to 1 cup and the vinegar to 1 and 1/4 cups

note: actually you can add any vegetable to you anti-pasto(i just like the above)but you may add to your taste:boiled radished,boiled green pepper, whole corn,small cooked beets,boiled sliced potatoes,cooked peas,cooked sweet pea pods,cooked lima beans,cooked brussels sprouts,cooked asparagus,cooked parsnips, cooked turnips and cooked okra,and you may use other fish instead of tuna(i do).