Tesoro in 12 Months Q1 2013



Welcome to our Q1 issue of Tesoro in 12: a quarterly update for Tesoro customers. For the last 5 years or so, we've been growing and cooking up recipes with Tesoro. So when it came time to bring this wonderful tomato to market, what better way to impart our knowledge and recipes than through our new website! But that’s not all; we wanted to give you all the tools you need to market and succeed with Tesoro. In these pages you will discover Tesoro events, preparation, retailing tips, and of course recipes from our own kitchens. The Tesoro is unlike any other. When used in a recipe or cooked, this tomato is like a fine Italian opera, it sings!  Check out this quarter's article: the history of Tesoro! 

We hope you find this information useful and of course, let us know what you love about Tesoro. 

In Italian, Tesoro means Treasure!

Marty Mazzanti
Founder The Produce Exchange


Updated Tesoro Bags Are Coming!

  • New recipes
  • QR codes
  • The Worlds Best Cooking Tomato call out across top

And of course same great format...

  • 22oz zipper grab-n-go bag for convenience
  • Recipes on bag with call out on front
  • 10 bags per master carton
  • High impact graphics promoting unique attributes

New TPE and Tesoro Facebook Pages

January 1, we launched two new facebook pages for Tesoro and TPE! Friend us!


q1 calendar

01 Tesoro Facebook goes live
01 First ever Tesoro facebook sweepstakes
07 New Recipe - Rustic Tomato Soup
05 Facebook contest ends
07 New Recipe - Tesoro Fondue
15 Facebook Recipe winner announced
01 Facebook Recipe Gallery
07 New Recipe - Tesoro and Leek Fritatta
20 Facebook Promotion



Rustic Tomato Soup

This delicious recipe features a combination of warm and creamy tomato soup along with a French twist. Perfect for those cold winter afternoons.  


  • 3 bags Tesoro Tomatoes, peeled and strained into a smooth pulp
  • 1 onion, finely chopped
  • 2 tablespoons butter
  • 1 Tablespoons Thyme, finely chopped
  • ½ teaspoon All Spice
  • Seasoned salt to taste
  • Lemon pepper to taste
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 cup cream 
  • 1 Tablespoons Worcestershire Sauce
  • 2 Teaspoons hot sauce, Cholula
  • Pinch of sugar

Béchamel Sauce

  • 2 cups Béchamel Sauce (2 Tablespoons butter, 2 Tablespoons flour, 2 cups milk)*


  • French bread, sliced
  • Gruyere and Parmesan Cheese, grated
  • Lemon pepper


Sauté the onion in the butter and add Thyme, All Spice, seasoned salt, and lemon pepper. Once the mixture begins to lightly brown pour in white wine and let reduce almost completely. Add the chicken stock and reduce thoroughly again. In a large stockpot begin to heat your prepared tomatoes and then add the Béchamel and onion mixture and let simmer on the stove for 5-7 minutes. This is when you need to taste your soup to gejt your bearings on the following additions. It will take at least 1 cup of cream but if you prefer a richer taste then feel free to add some more but be sure to add the Worcestershire Sauce, Cholula, and sugar before doing so. Continue to let simmer on the stove until everything has come together, making sure that the bottom doesn’t begin to stick. Now give it one final taste test and enjoy!

*To make Béchamel sauce, melt the butter in a saucepan and cook the flour in it for about 2 minutes on low heat, stirring occasionally. Once you have your roux ready, slowly stir in the milk, let thicken and set aside.

Preheat oven to 350 while you prepare the crouton topping. Gently mix the cheese and lemon pepper in a bowl. Layer a generous amount of cheese mixture on top of the French bread and then bake until lightly browned, about 10-15 minutes depending on personal preference. Fill a soup crock with the Rustic Tomato Soup and place your crouton on top. Pile on more cheese until the surface is covered and brown under the broiler. The final product is a bubbling bowl of cheesy tomato soup that is sure to comfort and delight.

Recipe courtesy of Melodee "Dee Dee" Tuthill of The Chef's Daughter

Tesoro Fondue


  • 1 bags of Tesoro's
  • 6 cloves of garlic
  • 1/4 cup pine nuts
  • 1/4 cup of olive oil
  • 4 oz grated Gruyere cheese
  • 1/4 tsp. ground Cumin
  • 1/4 tsp. ground Nutmeg
  • Salt and pepper
  • Bread sticks and/or foccacia
  • Ciabata also works very well


Pre-heat the oven to 400 degrees. Cut the Tesoro's in half and place on a baking sheet. Sprinkle with salt, pepper and Cumin. Cut the tip of the head of garlic just exposing the top of each of the cloves. Place in the middle of the baking sheet. Put the pine nuts in a loosely folded aluminum foil. Set aside. Put the baking sheet with the Tesoro's and Garlic in the oven for 40 minutes. Add the pine nuts to the oven for the last 20 minutes. Take everything out to let cool. When the garlic is cool enough to handle, squeeze the cloves out of their skins. Put the tomatoes, pine nuts and garlic paste in a blender or food processor and process until smooth. With the blender or food processor running on high, slowly pour in the olive oil. Pour into pan on high heat and when bubbling slowly stir in the cheese until melted. Stir in  1/4 teaspoon of nutmeg and pour into fondue pan to keep warm.

Tesoro and Leek Frittata


  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 2 leeks, sliced (white and light green parts only)
  • 3-4 Tesoro tomatoes
  • 4 whole eggs
  • 1/2 cup egg whites
  • 2 tablespoons low-fat milk
  • Kosher salt and freshly ground pepper, to taste
  • Dried thyme and rosemary, to taste
  • 1 cup shredded Cheddar cheese (or cheese of your choice)
  • 1/4 cup grated Parmesan cheese


Preheat oven to 350 degrees.

Heat olive oil in a 10-inch ovenproof skillet over medium heat. Add garlic and sauté 2 minutes. Add sliced leeks and sauté 5 minutes. Stir in 2 diced Tesoro tomatoes and add, cover, and cook 2 more minutes.

In a bowl, whisk together the whole eggs, egg whites, milk, salt, pepper, thyme, and rosemary. Pour eggs over vegetables in skillet; sprinkle shredded Cheddar. Cook over medium until sides are dry, about 3 minutes. Top with Parmesan cheese and thinly sliced Tesoro tomatoes and transfer to oven. Bake 15-20 minutes, until golden brown. Remove from oven and let cool for 2-3 minutes. Serves 4.

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