1 bunch celery
1 bag carrots
1/2 lb. string beans
1 (6 oz.) tomato paste
3 1/2 c. vegetable oil
3 c. white vinegar
1/2 c. sugar
1 1/2 tsp. salt
1 lb. little white frozen onions
1 whole cauliflower
2 lb. red peppers
1 (7 oz.) pimento olives
3 (7 oz.) cans tuna (in oil)
2 cans anchovies
1/2 c. capers

Cut all vegetables in small pieces. Cook first 3 vegetables in mixture of tomato paste, vinegar, sugar, salt and oil. Simmer for 10 minutes. Add peppers, cauliflower and after they boil, simmer for another 7-10 minutes with frozen onions added.

Take off fire and add tuna, capers, olives, anchovies. (Use some of the tuna and anchovy oil.) Cool in pot (6 quart size). Can be stored in glass containers for several months. The work involved is well worth it!