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

Recipe
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.

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