Antipasto from Audrey's Kitchen

Printed from: www.grandmotherskitchen.net

Ingredients

Makes: 6 cups

398ml Hunts Italian tomato sauce

6 ounces Cortina marinated artichoke hearts drained (These are the marinated version, not the canned)

375ml green Manzanilla olives, sliced

375ml black olives, sliced

1 cup sweet pickles

1 cup fresh mushrooms, approximately 10-12 fresh medium size, cut in halves

4 celery stalks

1/2 cup ketchup

Directions

1. Put the tomato sauce and sliced olives into a large saucepan. Stir together.

2. Individually, Chop using the pulse cycle of the food processor the artichokes, sweet pickles, mushrooms and celery. As you do each one, add it to the saucepan.

3. Add the ketchup and stir to combine.

4. Bring the mixture to a boil, then turn down and simmer for 30 minutes.

5. Keep an eye stirring occasionally.

6. When ready, let cool down and transfer to containers with lids. Refrigerate. Good for 2 weeks refrigerated.

ENJOY!

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