Sauce

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4 pounds tomatoes

½ cup vinegar (5% acidity)

½ cup extra-virgin olive oil

½ cup apple cider vinegar

½ cup brown sugar

¼ cup white sugar

¼ cup miso

1 tsp ground clove

1 tsp onion powder

1 tsp garlic powder

¼ tsp cinnamon powder

¼ tsp chilli powder

Cayenne pepper

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1. Wash tomatoes and remove stems. Puree the tomatoes and pass through a sieve to separate seeds and chunks of skin.

2. Add the tomatoes to a large saucepan and bring to a slow boil to reduce them for about 45 minutes.

3. Add the rest of the sauce ingredients and stir well. Return to a slow boil and cook another 10 minutes.

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Prepare Antipasto

1 (3-ounce) can pitted black olives, drained

1 (5-ounce) jar pimiento stuffed Spanish olives, drained

1 (12-ounce) jar baby kosher dill pickles, drained

1 (7 ½-ounce) jar pickled onions

1 (6 ½-ounce) jar marinated artichoke hearts, drained

1 (2 ounce) can mild diced green chili

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1. Drain all the canned and jarred vegetables in separate bowls and reserve their juices.

2. Dice all the canned and jarred ingredients

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Blanch Veggies

1 cauliflower, cut into bite sized florets

4 carrots, diced

4 inner celery ribs, diced

½ serrano pepper

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1. Bring a large pot of water to a boil and salt it generously.

2. Blanch the cauliflower for about 2 minutes; it should still be crisp.

3. With a skimmer, transfer the florets to a tray to cool quickly.

4. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later.

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Combine

1 (7-ounce) can imported olive oil packed tuna, drained

1 (2 ounce) tin anchovies with capers, drained

6 ounces Shrimp, thawed and diced.

1 clove garlic, minced

6 tablespoons fresh lemon juice

1 ½ teaspoons War Chest Sure Sauce

1 ½ teaspoons prepared horseradish

Sea salt, preferably gray salt

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1. Add the blanched veggies to the sauce.

2. Add the prepared canned & jarred ingredients and toss well.

3. Add garlic, lemon juice, War Chest Sure Sauce, and horseradish.

4. Salt to taste. (Optional hot sauce and/or white sugar to taste)

5. Add tuna, shrimp, and anchovies, stir in gently.

6. Optional, add some of the reserved liquid from the canned and jarred veggies until desired texture.

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Can

6 teaspoon tarragon vinegar

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1. In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the mixture into the jar, using a wide-mouthed funnel to avoid a mess.

2. Process in hot water bath for 15 minutes.