Rayna's Freezer Antipasto
Ingredients50 m servings 22 cals
- In a large saucepan over medium high heat, mix the pearl onions, canned mushrooms, red bell pepper, green bell pepper, green olives, black olives, dill pickles, green beans, tuna, ketchup, vinegar and olive oil. While stirring, bring to a boil. Reduce heat and simmer 20 minutes.
- Remove from heat. Allow to cool completely before transferring to sterile freezer containers, leaving 1 inch of space in the containers. Store in the freezer.
Per Serving: 22 calories; 1 g fat; 2.4 g carbohydrates; 1 g protein; < 1 mg cholesterol; 198 mg sodium. Full nutrition
ReviewsRead all reviews 18
Do you eat this frozen? Is it an appetizer or what do you serve it with. Can't wait to try it.
This antipasto tastes just like the store bought kind found in gourmet shops! Not only does it taste great, it's easy and fun to make! Everyone begs for the recipe once they've tried it! Thanks ...
This is one of the best recipes I have ever found. People love it (unless they aren't olive fans) and everyone asks for the recipe. It is great to have on hand, pull out of the freezer and ser...
I love this recipe! Thanks so much for posting it! My mother used to make another version of this, but it was way more complicated...and I think this one tastes the same or better! Yummmmmmm!
It will be good to know how to serve this dish after taking it out of the freezer. If it is stored in a large volume, should one use it all at one time? Is it possible to store in small portions...
Good starting point! I never have all ingredients but I love to use this recipe and add what I do have!
This antipasto reminds me of what my friend's mom made for Christmas when we were kids. This is much easier to make and store-no fussing with canning. Freezes well and makes a great hostess gift...