Sun Dried Tomato Antipasto
Recipe type: Vegan, Antipasto
Prep time: 
Total time: 
Serves: 3-4 jars
  • 2 jars sun dried tomatoes
  • Large bunch fresh mint
  • 100g capers
  • 4 large red peppers
  • 4-6 cloves garlic, sliced finely (depends on how much you love garlic)
  • Half a litre or more of good quality olive oil
  1. Drain the sun dried tomatoes - keep the oil!
  2. Sterilise your jars and leave them to cool. To do this, wash them thoroughly in hot, soapy water. Then you can either place them in a cool to moderate oven (about 150C / 140C fan / Gas 2 / 300F) for about 20 minutes OR run them on a short, hot cycle in the dishwasher OR pop them in the microwave, slightly damp, for 1 minute. Put the lids in a bowl and cover them in boiling water.
  3. Roast the peppers and leave them to cool too. Slice them roughly.
  4. Set out all of the ingredients in separate dishes (makes it much easier to get an even mix of them) then start layering them in the jars. You can make this as random or as ordered as you like. It will all taste the same in the end!
  5. Press the contents of the jars down with a fork occasionally to pack as much into them as possible.
  6. When they're just about full, pour in the oil from the sun dried tomatoes and some olive oil until the contents are just covered. Keep turning the jars and pressing the contents to prevent too many bubbles forming. Don't worry about a few bubbles though - they're part of the charm and won't spoil the flavour.
  7. Screw the lids on tightly and store in a cool, dark place for two weeks before opening.
  8. The antipasto will keep for 3 months unopened. Store opened jars in the fridge (note the olive oil will start to solidify in the fridge - just bring it back to room temperature and it will turn to liquid form again).
Recipe by Veggie Runners at