Tassos® Recipes

Olive Stuffed Ravioli




  • 3 1/2 cups all-purpose flour
  • 4 eggs


  • 1/2 Jar Tassos® Mediterranean Bruschetta
  • 1 lb ricotta
  • 1 egg
  • 2 tablespoons heavy cream
  • 4 tablespoons grated Romano and 4 tablespoons grated Romano, for garnish
  • Pinch black pepper


  • 1/4 lb butter
  • 1/4 teaspoon nutmeg
  • 2 tablespoon chopped fresh basil


DOUGH: Make a crater with the flour on your preparation area. Add eggs to the center of the flour crater. Partially incorporate the flour into the eggs with a fork. Knead the flour and eggs together and form a dough. Knead until the dough is thoroughly mixed, 5 minutes. Keep until the ravioli is ready to be assembled.

Filling: Combine chopped Tassos Mediterranean Bruschetta, ricotta, egg, heavy cream, and 4 tablespoons Romano cheese. Season with remaining salt and black pepper.

Sauce: Melt the butter in a saucepot. Simmer the nutmeg and 1 tablespoon basil in the butter for 1 minute.Reserve until the raviolis are cooked.

Ravioli Assembly: Cut the dough into 4 pieces and roll out each piece to form a thin layer - approximately 1/8 inch. Place a spoonful of filling onto 1 sheet of dough 1/2 inch from the edge. Place spoonfuls of filling along the dough 1-inch from each other.

Place a piece of rolled out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a cookie cutter, pizza cutter, or knife to cut out the raviolis. Pinch the edges of each ravioli with the tines of a fork. Lightly dust with flour and set aside each ravioli on a plate. Do not stack the raviolis, they will stick together.

Add to boiling water. When the raviolis float, approximately 2 to 3 minutes, they are finished cooking.

Upon plating, top portion with sauce and sprinkle grated Romano cheese and chopped basil over each serving.


Tassos® Olive and Goat Cheese Crostini



  • 8oz aged goat cheese
  • 1 jar Tassos Olivepeno Bruschetta (Spicy) or Tassos Kalamata Bruschetta
  • 1 French baguette
  • ½ cup Tassos Extra Virgin Olive Oil
  • teaspoon Sea salt and ground black pepper
  • 2 cloves garlic, minced


Preheat oven to 350 degrees F. Slice baguette up into ¼ inch rounds and layout on a roasting tray.

In a microwave-safe mixing bowl, mix minced garlic, salt, pepper and Tassos Extra Virgin Olive Oil. Microwave on high for 30 seconds. Allow oil to cool. Brush olive oil onto untoasted bread and bake in the oven for about 6-8 minutes until golden brown. Set aside.

Place the entire log of goat cheese in the oven and bake for 5-7 minutes until it is warm through and just starting to melt.

Top Crostini with goat cheese and Tassos Olivepeno Bruschetta / Tassos Kalamata Bruschetta. Serve Warm.


Tassos® Bocconcini Tapenade Garlic Bread


The best appetizer is the one that family, friends and guest want to fill up on long before any even asks, 'what is the main entree?' In fact, this delicious recipe is so good and hearty that it can, itself, be a meal - and then some - for two.


  • 2 large bocconcini mozzarella balls, sliced (1/4 inch thick)
  • Large loaf French bread
  • 2 tbsp Tassos® Extra Virgin Olive Oil
  • 4 tbsp Tassos® Bruschetta Kalamata
  • 3 Tassos® Sundried Tomatoes, sliced
  • 3 cloves garlic, minced
  • 2 tbsp shaved Romano cheese
  • 2 leaves fresh Basil, thinly sliced


Preheat toaster oven (on broil setting) to maximum heat

Slice French bread to desired thickness and place on top of a lightly oiled sheet of Aluminum foil. Place slices of bocconcini mozzarella across the top of the loaf and position within toaster oven. Cook until cheese begins to turn golden brown and run into and around the sliced bread.

On a serving plate, drizzle Tassos® Extra Virgin Olive Oil. With a spoon, liberally spread Tassos® Kalamata Bruschetta across the serving plate on top of the Olive Oil. Place Tassos® Sundried Tomatoes in each corner of the plate for presentation and use as desired.

With a washable oven glove (and spatula - if necessary), remove from foil and place bread and melted cheese on top of the plate prepped with Bruschetta and oil. Sprinkle with Romano cheese and dress with basil. Serve warm.


Tassos® Bruschetta Burger


A delicious and simple burger recipe that integrates the delectable flavors of gourmet Greek olives, feta cheese and Greek yogurt. You've never had a better burger!


  • 2 1/4 pound lean ground beef beef
  • ¾ cup Tassos® Bruschetta Olivara
  • ¾ teaspoon salt
  • 1 teaspoon black pepper
  • 6 grilled or toasted hamburger buns or Kaiser rolls
  • 3 tablespoons Tassos® Extra Virgin Olive Oil
  • 4 tablespoons plain Greek yogurt
  • 4 large balls bocconcini mozzarella, sliced


Divide beef into six (6) equal balls. Divide each ball of meat in half, then flatten into a 4-inch patty. Spread 1 ½ tablespoons Tassos® Bruschetta Olivara onto the patty. Flatten remaining half and lay on top of bruschetta-covered half. Pinch edges together to seal. Make five (5) additional burgers in same fashion and transfer to tray, then refrigerate patties, covered, until the grill is hot. Prepare grill for cooking over direct heat with medium-hot charcoal/gas.

While the grill is heating, mix remaining ¼ cup Tassos® Bruschetta Olivara with Greek yogurt and refrigerate.

Season patties on both sides with salt and pepper. Lightly oil grill rack, then grill patties, turning only once – approximate cooking time of three (3) minutes total for medium-rare.

Apply yogurt bruschetta topping to each side of the bun / Kaiser roll. Place burger patty, sliced mozzarella, and preferred toppings and serve hot.


Tassos® Bruschetta Twists


Quick, easy and delicious, Tassos Bruschetta Twists are the perfect finger food for your party. Why work tirelessly to make the perfect appetizer> The combination of deliciously flaky puff pastry dough paired with our artisanal Bruschettas will not impress so much so that you may be inclined to let them believe that you spent an hour making this 10-minute dish.


1 package puff pastry (2 sheets)
1 Cup Tassos Bruschetta Olivara or any Tassos Bruschetta / Spread
2 Tbl spoons of Tassos Extra Virgin Olive Oil


Thaw puff pastry according to package instructions.

Preheat oven to 400. Place pastry on a clean dry cutting board, roll lightly with a rolling pin to even out any folds and make a smooth rectangle. Spread ½ cup bruschetta over the top half of the rectangle and fold the bottom half up, place dough into the refrigerator to firm slightly and repeat with the second piece of pastry.

After 10 minutes remove and cut into ½ inch strips. Take hold of the end of each strip and twist several times before placing on a cookie pan. Repeat with remaining strips, bake for 10-15 min until golden brown. Drizzle with Tassos Gold Medal Winning Extra Virgin Olive Oil. Serve immediately.


Tassos® Kalamata Pita Pizza

Looking for an easy, delicious and quick dinner that everyone will love? The answer is simple, Pita Pizza! Tassos Kalamata Pita Pizza brings gourmet to the dinner table in less than 20 minutes!



Whole Wheat Pita Bread

2 teaspoons Tassos® Extra Virgin Olive Oil
1 can artichoke hearts, drained
3 sliced Tassos® Sundried Tomatoes
2-1/2 ounces soft goat cheese, sliced or crumbled
1/4 cup Tassos® Bruschetta Kalamata
1 tablespoon shaved Romano cheese
2 teaspoons minced fresh Basil

Preheat oven to 425°F.

Brush Pita with 2 tablespoons Tassos Extra Virgin Olive Oil evenly over crust. Cover the pita with Tassos® Bruschetta Kalamata and sprinkle with artichoke hearts, sliced Tassos® Sundried Tomatoes, and crumbled goat cheese. Drizzle pizza evenly with remaining oil.

Bake pizza until crust is crisp and cheese begins to brown – approximately 15-20 minutes. Sprinkle with shaved Romano cheese and fresh Basil. Cut into wedges and serve warm.


Sea Bass with Tassos Florinas Sweet Peppers

Much has been made about the health benefits of a heart-healthy Mediterranean diet. Studies have documented that a Mediterranean diet flush with vegetables and seafood can decreasing risks of stroke or even Alzheimer’s.

For centuries, Europeans living around the Mediterranean have experienced longer life expectancies than their American and Northern European counterparts due to a healthier diet containing lower levels of fat and higher intake of vegetables. So, when looking for your next meal, why not turn to a dish that is healthy and packed with nutrients?

This recipe, featuring Sea Bass and Tassos® Florinas Sweet Peppers, is one that is easy to make, delicious and pairs well with a Chardonnay or Pino Gris.


  • 3 Tassos® Florinas Sweet Peppers
  • 2 tablespoons Tassos® Extra Virgin Olive Oil
  • 3 garlic cloves, minced
  • 4 teaspoons chopped fresh thyme
  • 3 cups whole milk
  • 2 cups water
  • 1 bay leaf
  • 1 cup polenta (coarse cornmeal)
  • 2 tablespoons whipping cream
  • 6 sea bass fillets
  • 6 tablespoons Tassos® Mediterranean Bruschetta


Cut Tassos® Florinas Sweet Peppers into 1/2-inch strips and set aside.

Bring milk, water, bay leaf, and 1 teaspoon thyme to simmer in large saucepan. Cover and remove from heat. Let steep for approximately 15 minutes.

Slowly whisk polenta into milk mixture. Whisking constantly, simmer over medium-low heat. Continue cooking until thick and creamy, stirring often for approximately 20 minutes. Discard bay leaf. Mix in cream.

While prepping, preheat broiler. Heat 2 tablespoons Tassos® Extra Virgin Olive Oil in large skillet over medium-high heat. Sprinkle bass with salt and pepper. Add to skillet; cook to desired doneness. Remove from heat. Spread 1 tablespoon Tassos® Mediterranean Bruschetta over each fillet. Broil Sweet Peppers in a pan until heated through, approximately 2 minutes.

Spoon polenta onto 6 plates. Top with fish and Sweet Peppers.

Vegetable Lasagna



  • 1 (16 ounces) package lasagna noodles
  • 1 pound fresh mushrooms, sliced
  • 3/4 cup chopped Tassos® Florinas Red & Yellow Peppers
  • 3/4 cup chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons Tassos® Extra Virgin Olive Oil
  • 28oz jar crushed tomatoes
  • 1 jar Tassos® Red Pepper and Cheese Spread (Coulis)
  • 4 fresh basil leaves, minced
  • 1 (15 ounces) container ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 2 eggs
  • 1/2 cup grated Romano cheese


  1. Cook the noodles in boiling water for approximately 10 minutes, until al dente. Drain and Rinse with cold water to prevent further cooking.
  2. In a saucepan, cook and stir mushrooms, Tassos® Florinas Red & Yellow Peppers, onion, and garlic in Tassos® Extra Virgin Olive Oil. Combine in tomatoes, Tassos® Red Pepper and Cheese Spread (Coulis) and basil and bring to a boil. Reduce heat and simmer 15 minutes.
  3. Mix together 2 cups mozzarella cheese, ricotta and eggs.
  4. Preheat oven to 350°F.
  5. Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta cheese mix, sauce, and Romano cheese. Repeat layering, and top with remaining mozzarella.
  6. Bake, uncovered, for 40 minutes.
  7. Let stand 15 minutes before serving. – Serve hot.


Roasted Asparagus with Feta Cheese


Few veggies go better with any meal that asparagus. And, when draped in Tassos® Feta Cheese Spread, it may be more popular than the main entree for the evening. This recipe is incredibly simple yet delicious. It pairs well with just about any protein and can even be eaten by itself.


  • 1 bunch medium asparagus, ends trimmed
  • 2 tablespoons Tassos® Extra Virgin Olive Oil
  • Kosher salt and freshly ground black pepper
  • ½ tablespoon Dijon mustard
  • 1 tablespoons Tassos® Double Stuffed Olive Brine
  • 1/8 cup Tassos® Extra Virgin Olive Oil
  • 1 cup crumbled Tassos® Feta Cheese Spread


Preheat the oven to 425°F.

Clean, divide and toss the asparagus with 2 tablespoons of Tassos® Extra Virgin Olive Oil, salt, and pepper, and arrange in a single layer on a rimmed baking sheet.

Place in the oven and roast until the spears are tender and the tips are slightly charred, approximately 10 - 15 minutes.

While the asparagus is roasting, add the Dijon mustard, brine, salt, and pepper in a bowl. Whisk in the remaining Tassos® Extra Virgin Olive Oil and emulsify.

Remove the asparagus from the oven and place on a serving plate. Drizzle vinaigrette and sprinkle with the crumbled Tassos® Feta Cheese Spread.


Calamari with Tassos® Skordalia (Garlic Spread)



  • 3 Cups Vegetable Oil
  • ¼ cup Flower
  • 1 teaspoon Salt
  • 1 teaspoon dried oregano
  • ½ teaspoon Ground Pepper
  • 12 Squid, cleaned and sliced into rings
  • 1 tablespoon Fresh Parsley, minced (optional)
  • Tassos® Roasted Garlic Spread



Preheat oil in a deep frying pan. Oil should be at 365°F.

In a mixing bowl combine flour, salt, oregano and black pepper. Dredge sliced squid through flour and spice mixture.

Place squid in oil for 2 and ½ minutes or until light brown. Beware of overcooking as the squid will become quite firm if overcooked. Dry the calamari on a paper towel.

Dish Tassos® Roasted Garlic Spread into a ramekin and top with parsley and serve with calamari fresh out of the fryer.

The Ultimate Breakfast Sandwich

The Ultimate Breakfast Sandwich: There is simply no better way to enjoy your Saturday morning than to do so while devouring a delicious family breakfast.


This delectable Breakfast BLT made with pancetta and a fried egg incorporates all the best things about breakfast between two deliciously toasted slices of bread topped with Tassos® Roasted Garlic Spread.


  • 2 Eggs
  • 8 ounces pancetta, thinly sliced
  • 8 slices Italian bread, cut diagonally
  • 2 ripe tomatoes, cut into ¼ inch-thick slices
  • ½ cup arugula, cleaned
  • 1 ripe avocado, sliced into 1/4-inch strips
  • 2 tablespoon Tassos® Roasted Garlic Spread
  • 1 tablespoon Tassos® Extra Virgin Olive Oil
  • Sliced Dill Pickles
  • Tassos® Jalapeno Stuffed Olives


In a nonstick sauté pan set over medium heat, cook the pancetta in batches until crispy, 3 to 4 minutes each side. Drain, reserving a tablespoon of drippings, and let dry on a paper towel.

Add remaining tablespoon of drippings, to the nonstick sauté pan and cook eggs over medium heat to desired consistency.

Coat bread with Tassos® Extra Virgin Olive Oil and lightly toast in a toaster oven. Spread Tassos® Roasted Garlic Spread on each slice of bread. Top with 2 slices tomatoes, avocado slices, crisp romaine and 3 to 4 slices of crispy pancetta. Top the sandwiches with the fried eggs and serve hot with sliced dill pickles and Tassos® Jalapeno Stuffed Olives.

Tassos® Fire Roasted Portobello, Pepper and Feta Cheese Sandwich


Grilled Portobello’s - the vegetarian’s steak. This recipe combines the delicious flavors of Tassos® Fire Roasted Florinas Peppers and Portobello Mushrooms along with the tangy and delicious Tassos® Spicy Feta Cheese Spread.


  • 2 large Portobello Mushrooms
  • 1/8 cup Balsamic Vinegar
  • 1/8 cup Red Wine Vinegar
  • 4 cloves garlic, minced
  • 4 tablespoons Tassos® Extra Virgin Olive Oil
  • 1 Tassos® Florinas Red & Yellow Pepper
  • 2 tablespoons Tassos® Spicy Feta Cheese Spread
  • 3 Leaves fresh basil, sliced
  • 2 large arugula leaves
  • 2 rolls
  • 1 tsp garlic power
  • salt and pepper


Combine Mushrooms, vinegar, garlic, 2 tablespoons Tassos® Extra Virgin Olive Oil, garlic powder, a pinch of salt pepper and basil in a sealable disposable plastic bag and let sit in the refrigerator for at least one (1) hour.

Preheat the grill with medium-high heat.Use remaining olive oil to grease the grates of the grill and add Portobello mushrooms. Grill over high heat for 10 minutes. Apply Portobello immediately to roll with Tassos® Spicy Feta Cheese Spread, top with arugula and a whole Tassos® Florinas Red (or Yellow) Pepper.


Tassos® Fire Roasted Red Pepper Panini

Tassos® Fire Roasted Red Pepper Coulis Pannini is an easy lunch recipe that can be made in less than 10 minutes. Add a handful of Tassos® Double Stuffed Jalapeno / Garlic Olives and you’ve got yourself a meal!



  • 2-3 Slices of Deli Ham
  • 3-5 Slices of Deli Pepperoni
  • 3-5 Slices of Deli Genoa Salami
  • 2-3 Slices Deli Provolone
  • 1 tablespoon Tassos® Extra Virgin Olive Oil
  • 3 Tassos® Sundried Tomatoes
  • 2 tablespoons Tassos® Red Pepper Spread (Coulis)
  • Individual sized Ciabatta Loaf – Any type of bread can be used


Slice Cibatta loaf and spread Tassos® Red Pepper Spread (Coulis) on both sides of the bread. Layer Tassos® Sundried Tomatoes, cheese, Ham, Pepperoni and Salami. UseTassos® Extra Virgin Olive Oil to coat the outside of the Cibatta sandwich and place in an electric grill for approximately 5 minutes or until cheese is melted and the center is warmed.

Sundried Tomato Focaccia



  • 1 ½ cups warm water
  • 3 Tbsp Tassos Extra Virgin Olive Oil
  • 1 1/4tspsea salt
  • 3 1/2 cups all-purpose flour
  • 1 Tbsp instant yeast
  • 1 tsp dried oregano
  • 1/2tspdried basil
  • 1 tsp garlic powder
  • 1/4 cups shredded parmesan cheese
  • 10 Tassos Sundried Tomatoes, drained

Lightly grease bottom and sides of a 9 x13 baking pan with 1 - 2 tablespoons of Tassos Extra Virgin Olive Oil. In a large bowl combine all of the ingredients except the parmesan cheese and Tassos Sundried Tomatoes.

Beat at high-speed with an electric mixer for 60 seconds. The batter should remain sticky.

Scoop batter into the prepared pan and spreading evenly. Cover with plastic wrap and let rise at room temperature for about 1 hour. After 45 minutes of rising time, preheat oven to 375°F.

Poke the dough throughout the pan with your fingers creating dimples. Ensure that you do not poke through the dough to the base. Drizzle dough lightly with addition Tassos Extra Virgin Olive Oil, and sprinkle with shredded Parmesan cheese and Tassos Sundried Tomatoes.

Bake until golden brown or about 35 to 40 minutes.

Remove from oven and cool 5 minutes. Take the Focaccia out of the pan and place onto a rack. Slice and serve warm or at room temperature.


Sundried Tomato Dip


Looking for something quick, easy and delicious to bring to your New Year's party? This dip check's all the boxes! Enjoy with Veggies, Pita Chips or simply bread, this dip is a party favorite sure to be loved by all.


  1. 1 package (8 ounces) cream cheese, softened
  2. 1/2 cup sour cream
  3. 1/2 cup mayonnaise
  4. 1/4 cup Tassos® Sundried Tomatoes, drained and patted dry with a paper towel
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 1/4 teaspoon cayenne pepper hot sauce
  8. 2 green onions, sliced

Place the first seven ingredients in a food processor; cover and process until blended. Add green onions; cover and pulse until finely chopped. Top with fresh Basil or Parsley for garnish.


Sundried Tomato and Asiago Bread



  • 1 cup (8 fl oz, 237 ml) water
  • 1/4 cup (57 grams) plain Greek yogurt
  • 3 cups (361 grams) bread flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 1 tablespoon chopped fresh herbs (oregano, rosemary, sage, thyme, basil)
  • 1/4 cup Asiago cheese, grated
  • 2 1/4 teaspoons (1 package, 7 grams) active dry yeast
  • 8 Tassos® Sundried tomatoes, diced


In a small saucepan, heat stir and combine water and yogurt until steam begins to form. Remove from heat and let cool for approximately 5 minutes.

In a mixer bowl fitted with a dough hook, combine 1 1/2 cups flour, salt, sugar, herbs/spices, cheese, and yeast. Add the yogurt mixture and Tassos® Sundried tomatoes. Add the flour 1/4 cup at a time, while mixing on medium-low until the dough is tacky to the touch. All of the called for flour may not be required. Knead the dough on medium speed until smooth, approximately 5-7 minutes.

Place dough into a bowl oiled with Tassos® Extra Virgin Olive Oil, cover with plastic wrap, and set in a warm place to rise until it is doubled in size, approximately 1 hour. Gently punch down the dough and knead a few times.

Roll the dough into a rectangle. Starting with the short side, tightly roll up the dough. Pinch the ends together and tuck underneath before placing in a greased 9x5 inch loaf pan. Preheat oven to 350°F.

Cover with plastic wrap and let rise again. When your finger leaves an indentation to the touch the dough is ready. Bake until golden, approximately 25-30 minutes. Let cool 15 minutes in the pan, and place onto a wire rack to cool completely.

Serve warm with Tassos® Extra Virgin Olive Oil, cracked pepper and balsamic vinegar or, use it as the perfect bread for your sandwich.


Creamy Sundried Tomato Risotto



  • 4 Tablespoons Butter
  • 3 Tablespoons Tassos® Extra Virgin Olive Oil
  • 1/2 whole Large Yellow Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 cups Arborio Rice, Uncooked
  • 8 whole Tassos® Sundried Tomatoes, Minced
  • 1 cup Dry White Wine
  • 8 cups Low Sodium Chicken Broth
  • Salt As Needed
  • Fresh Ground Black Pepper
  • 1 cup Romano, Grated
  • 1/4 cup Heavy Whipping Cream
  • Fresh Basil, minced


Heat the broth in a saucepan and set aside. Heat butter and Tassos® Extra Virgin Olive Oil in a large pot over medium heat. Add onions and garlic and cook until soft, approximately 4 minutes.

Add dry rice. Mix thoroughly and cook for 3 minutes.

Add wine and stir over medium-low heat until most of the liquid is absorbed. Add in Tassos® Sundried Tomatoes and mix.

Add broth, one cup at a time, stirring gently. When the rice absorbs the liquid repeat until the desired consistency.

Remove from heat and add Romano cheese and heavy cream. Season with salt and pepper to taste and serve warm


Stuffed Florinas Peppers



  • 4 Large Tassos® Florina Peppers
  • 1 ½ cup long-grain rice
  • 1 onion, chopped
  • 1 tomato, diced
  • ½ cup of Tassos® Extra Virgin Olive Oil
  • 3 garlic cloves, minced
  • 2 stalks of parsley, minced
  • ¾ tablespoon of salt
  • ½ teaspoon pepper


Rinse rice thoroughly until fully cleaned. Cook the rice, the onion and the garlic, the tomato, the parsley, the salt and the pepper and ¼ cup Tassos® Extra Virgin Olive Oil in 3 cups of water.

Preheat the oven at 400°F

Using a spoon, carefully stuff Tassos® Florina Peppers in a baking pan with the rice mixture and place in an oiled baking pan. Pour ½ glass of water and the remainder of Tassos® Extra Virgin Olive Oil in the baking pan.

Bake for 1/2 hour. Serve hot with a glass of white wine.


Tassos® Spinach and Sundried Tomato Frittata



  • 4 teaspoons Tassos® Extra Virgin Olive Oil
  • 1 shallot, chopped
  • 1 cup fresh spinach, chopped
  • 4 whole eggs
  • 4 egg whites
  • 10 Tassos® Sundried Tomatoes, 5 chopped, 5 whole
  • 1/2 cup grated Romano
  • 3 tablespoons fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


Preheat oven to 425°F. Coat medium glass baking dish with Tassos Extra Virgin Olive Oil. Set aside. Heat remaining 2 teaspoons Tassos® Extra Virgin Olive Oil over medium heat. Sauté shallot until soft, approximately 2 minutes. Do not brown the shallot. Add spinach and cook for an additional 3 minutes. Remove from heat. Whisk eggs and egg whites in a bowl. Stir in the chopped Tassos® Sundried Tomatoes, cheese, basil, spinach mixture, salt and pepper. Move to baking dish and bake until nearly firm in the center, approximately 12 minutes at remaining 5 whole Tassos Sundried Tomatoes to the top of the frittata and bake an additional 2 minutes. Serve warm.


Tassos® Brick-Oven Sundried Tomato Pizza


Whlie there are quite a few steps, this recipe is well worth the work. Nothingbeatshomemadepizzaand, by incorporating the use of a pizza stone, you can easily replicate the taste of a brick oven pizza while using only the finest all natural ingredients.



    • 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoon)
    • 1 3/4 cups unbleached all-purpose flour, divided, plus more for dusting
    • 3/4 cup warm water, divided
    • 1 teaspoon salt
    • 1/2 tablespoon Tassos® Extra Virgin Olive Oil


    • 1 (14-to 15-ounces) can whole tomatoes in juice
    • 2 large garlic cloves, smashed
    • 2 tablespoons Tassos® Extra Virgin Olive Oil
    • 4 basil leaves plus more for sprinkling
    • 6-8 Tassos® Sundried Tomatoes, sliced
    • 1/4 teaspoon sugar
    • 6 ounces fresh mozzarella, cut into 1/4-inch-thick slices


Stir together yeast, one (1) tablespoon flour, and 1/4 cup warm water in a bowl and let stand until surface begins to form small bubbles, approximately 5 minutes. (If yeast does not appear to be working, discard and start over with new yeast.)
Add 1 1/4 cups flour, 1/2 cup water, salt, and Tassos® Extra Virgin Olive Oil and stir smoothly mixed. Stir in approximately 1/4 to 1/3 cup of flour. Dough should pull away from side of bowl. (Dough will be slightly sticky.)

Knead on a floured surface, reflouring when dough becomes too sticky. Knead until dough is soft, and elastic, approximately ten (10) minutes. Form into a ball, place dough in a bowl, and sprinkle with flour. Cover with plastic wrap or a kitchen towel, refrigerate and let rise until doubled, at least 1 1/4 hours (preferably overnight). – Bring dough to room temperature before shaping.

Tomato Sauce: 
In a food processor, pulse tomatoes with juice to make a chunky purée.

Cook garlic in Tassos® Extra Virgin Olive Oil in a saucepan over medium heat until fragrant, approximately 2 minutes. Add tomato purée, basil, sugar, 1/8 teaspoon salt and simmer, stirring occasionally. Reduce to about 3/4 cup, approximately 30 minutes.

Heat pizza stone: 
At least 45 minutes before baking your pizza, put stone at the lowest rack in the oven rack. For gas ovens, place stone on the floor of the oven. Preheat oven to 500°F.

Dough Preparation: 
Do not punch the dough down. Sprinkle with flour, and transfer to a pizza peel or large baking sheet lined with parchment paper. Pat out dough evenly with and stretch into a 12-14 inch round shape – flour fingers if necessary.

Assemble Pizza:
Spread prepared sauce over the dough, leaving about a 1-inch border. Arrange cheese and Tassos® Sundried Tomatoes on top approximately 2 to 3 inches from the border.

Place pizza and parchment onto the preheated pizza stone. Bake until dough is browned and crisp and cheese is golden, approximately 13 to 16 minutes. 
Transfer pizza to a cutting board. Cool for 3-5 minutes. Sprinkle with basil leaves before slicing.


Tassos® Fire Roasted Sweet Pepper Omelette


If you've ever called into talk to us about recipe ideas or to simply ask about our products you will can speak to our love of our of the use of Tassos® Florinas Red & Yellow Peppers in omelettes, fritatas or just about anything you can think of really.

This weekend, I made a massive 5 egg omelette with sautéd Florinas Peppers and Onions for the family and thought it pertinent to post it online for your enjoyment. The fragrant smell and pairing of the onions and peppers was absolutely incredible

and the delicious flavors of the two paired was enough for everyone at the table to had wish the omelette was twice as large.

Let us know if you've got your own recipe or suggestions as to how to improve this recipe.

(1 Serving size - multiply as needed.)



  • 2 large eggs
  • 2-3 tbsp milk
  • salt and pepper
  • 1 Tassos® Florinas Red & Yellow Pepper, diced
  • 1/4 medium sweet onion, diced
  • 1/4 cup white wine
  • 1 1/4 tablespoon Tassos® Extra Virgin Olive Oil
  • 1/4 cup shredded sharp cheddar cheese
  • 1 tsp garlic power
  • salt and pepper


Add 1 tablespoon Tassos® Extra Virgin Olive Oil In a small skillet over medium-high heat, sauté Tassos® Florinas Red & Yellow Peppers and onions until the onions begin to soften - approximately 8 minutes. Slowly add white wine and allow and reduce - approximately 3-4 minutes.

Preheat a medium skillet over medium-high heat. Add remainder of Tassos® Extra Virgin Olive Oil non-nonstick pan.

Beat eggs, milk, garlic powder, salt and pepper together until smooth. Pour into prepared skillet and reduce heat slightly. Cook until the top of the eggs are just set, but still malleable. Distribute peppers and onions in the center of the eggs, top with cheese, then use the spatula to fold up the sides of the omelet.

Cover and Continue cooking until the omelet is as done to your preference.


Gnocchi all'Alfredo con Prosciutto


One of the easiest, yet delicious, alfredo recipies that takes only 15 minutes to makeThis recipe incorporates the use of our sun-kissed tomatoes, and award winning Extra Virgin Olive Oil and is a family favorite!


  • 1/2 pound Gnocchi
  • 2 ounces thinly slice prosciutto
  • 1/2 tablespoon Tassos Extra Virgin Olive Oil
  • 3/4 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup sliced Tassos Sundried Tomatoes
  • 1 tablespoon chopped fresh chives
  • fresh ground black pepper to taste


Chop prosciutto. In a skillet heat Tassos Extra Virgin Olive Oil over moderately high heat until hot but not smoking. Sauté prosciutto, stirring until brown. With a fork, transfer prosciutto to paper towels to drain. Clean skillet for later use.

Boil gnocchi in salted water to the point that it begins to float. Cook for an additional minute and drain in a colander. Place gnocchi in the skillet and add prosciutto, cream, butter and grated parmesan cheese. Salt and pepper to taste. Cook pasta over low heat, stirring, until butter is melted and sauce coats pasta.

Serve pasta sprinkled with chives and sundried tomato slices.


Tassos® Red Pepper and Eggplant Soup

red pepper soupThere are few that can resist a good bowl of heart healthy vegetable soup. And why not, it’s healthy, fun and easy to make and absolutely delicious.

This recipe features delicious Tassos® Florinas Sweet Red Peppers, Eggplant and an assortment of fresh herbs and spices.


  • 2 eggplants, halved
  • 8 Tassos® Florinas Sweet Red & Yellow Peppers
  • 1/4 cup Tassos® Extra Virgin Olive Oil
  • 1 large yellow onion, chopped
  • 1 medium leek, halved lengthwise, thinly sliced crosswise (white and pale green parts only – approximately 2 cups)
  • 6 large garlic cloves, minced
  • 8 1/2 cups chicken stock or canned low-salt chicken broth
  • 3 tablespoons tomato paste
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh thyme
  • 3 tablespoons unsalted butter
  • 1 1/2 tablespoons fresh lemon juice
  • Parmesan cheese shavings

Preheat oven to 450°F. Line rimmed baking sheet with parchment paper. Pierce eggplants all over with fork. Transfer, cut side down, to baking sheet. Roast until tender, about 45 minutes. Cool slightly. Remove peel and discard. Cut eggplants into large pieces. Rinse eggplant pieces under running water. Drain well and set aside. 
Coarsely chop Tassos® Florinas Sweet Red & Yellow Peppers.

Heat Tassos® Extra Virgin Olive Oil in large pot over medium-high heat, add onion and leek and sauté until tender – approximately 5 minutes. Add garlic; sauté 1 minute. Stir in eggplant, Tassos® Florinas Sweet Red & Yellow Peppers, chicken stock, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until vegetables are tender – approximately 45 minutes. Stir in basil and thyme.

Puree soup in blender until smooth. Return soup to pot. Season with salt and pepper. Add butter and lemon juice. Stir over low heat until soup is heated through – approximately 5 minutes. Upon plating, garnish with Parmesan and whole leaves of Basil.

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