Tomatoes & Peppers
- 1 ½ cups warm water
- 3 Tbsp Tassos Extra Virgin Olive Oil
- 1 1/4 tsp sea salt
- 3 1/2 cups all-purpose flour
- 1 Tbsp instant yeast
- 1 tsp dried oregano
- 1/2 tsp dried 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 of 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.
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 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup Tassos® Sundried Tomatoes, drained and patted dry with a paper towel
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper hot sauce
- 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.
- 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.
- 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
- 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.
- 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.
Whlie there are quite a few steps, this recipe is well worth the work. Nothing beats home made pizza and, 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
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.
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.
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.
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.
If you've ever called in to 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.
One of the easiest, yet delicious, alfredo recipies that takes only 15 minutes to make. This 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.
There 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.