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Ingredients

• 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)

Description

In Very Large Heavy Pot With Lid, Pour Sufficient Extra Virgin Olive Oil To Cover Bottom. Add In Celery, Carrots, Onion, Garlic, Cauliflower And Fennel (if Used). Cover And Cook…

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