Sicilian Antipasto Recipe

• Extra virgin olive oil
• 4 stalks celery, sliced
• 4 - 6 carrots, sliced
• 2 - 4 onions, coarsely minced
• 6 - 8 cloves garlic, chopped
• 1 head cauliflower, florets sliced
• 1 - 2 heads fennel, sliced (optional)
• 2 - 4 zucchini, sliced
• 2 (6 ounce) cans tomato sauce
• 6 ounce can tomato paste
• 1 c. minced parsley
• 1 - 2 T each oregano and basil
• 1/4 - 1/2 c. capers (optional)
• 1 - 2 (8 ounce) jars pearl or possibly cocktail onions, liquid removed (more is better)
• 1 - 2 (16 ounce) jars mixed sweet pickles, liquid removed and sliced
• 6 ounce can (liquid removed weight) pitted black olives, liquid removed
• 5 3/4 ounce jar (liquid removed weight) stuffed green olives, liquid removed
• 16 ounce jar cherry peppers, mild or possibly warm, liquid removed
• 13 1/2 ounce jar peperoncini, liquid removed (banana pepper)
• 3 (6 ounce) jars marinated artichoke heart and juice (quarter artichoke hearts)
• 1/4 - 1/2 c. red wine vinegar
• 1/4 c. sugar
• Salt and lots freshly grnd black pepper
• 1 (or possibly none) of the following: 6 ounce anchovies, finely minced; 2 - 3 (7 ounce) cans tuna, packed in oil and undrained; 1/2 pound salami, cut in julienne strips (best with mozzarella)

Directions