• Antipasto

     
     
    10/16/2014
    • 2 cups celery, chopped 
    • 2 cups pearl onions 
    • 2 cups zucchini, chopped 
    • 2-6 ounce jars mushrooms 
    • 2 Tbsp. capers 
    • 1 cup green olives 
    • 1 cup calamata olives 
    • 2 cups canola oil 
    • 1 cup red wine vinegar 
    • 1-28 ounce can crushed tomatoes 
    • 1 small can tomato paste 
    • 1 tsp. each salt, pepper, oregano and basil placed in cheese cloth bag (can reduce the salt if desired).

    Place all ingredients into a large pot. Boil for 30 minutes. Serve cold. 

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