• 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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