Tantalising Tomatoes

July 18, 2016

back to recipes

SHARE ON facebook share link email share link

Tantalising Tomatoes

Inspired by this recipe from Midwest Living.

Guest writer: Amber Gonzales, UNM nutrition major

The time for tomatoes has come! These juicy jewels make a great addition to almost any meal and a great addition to a healthier you. Tomatoes are a great source of vitamin A, Vitamin C, manganese, potassium, folate, copper and dietary fiber. Stored inside are antioxidants associated with supporting good bone health as well as lowering the risk of cardio vascular disease and cancer. I’ve included a recipe that not only includes these juicy treats, but also many other veggies that can be found at the Farmers’ Market!

The Recipe

Yield: Makes one 13- to 15-inch pizza (four 2-piece servings)


  • 1 large onion, coarsely chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1 13-15 inch Whole Wheat Pizza Dough
  • 1 8-ounce can tomato sauce or pizza sauce
  • 1 large clove garlic, minced
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 1/2 cup lightly packed, finely shredded yellow summer squash
  • 1/2 cup lightly packed, finely shredded zucchini
  • 1/2 cup lightly packed, finely shredded carrot
  • 1 tablespoon snipped fresh basil
  • 2 medium fresh garden heirloom tomatoes (such as Cherokee Purple, Green Zebras, and/or Marvel Stripe, or desired red or yellow tomatoes, cored and cut into 1/4-inch-thick slices) OR 1 cup mixed baby tomatoes (Sungold, Yellow Pear, and/or Sweet 100, halved)


  1. In a shallow baking pan, toss together the onion, olive oil and salt.
  2. Roast, uncovered, in a 450 degree oven for 20 minutes or until tender and golden brown, stirring occasionally.
  3. Remove from oven; set aside.
  4. Bake Whole Wheat Pizza Dough crust in a 450 degree oven for 7 to 9 minutes or until crust is light brown. Remove from oven. (Or grill as directed in Whole Wheat Pizza Dough recipe.)
  5. Spread tomato sauce evenly over crust.
  6. Sprinkle with garlic, followed by cheese.
  7. Top with roasted onion, yellow squash, zucchini, and carrot.
  8. Arrange tomato slices on top of the layer of vegetables. Sprinkle with the snipped basil.
  9. Return to oven and bake for 8 to 10 minutes or until heated through and bottom of crust is crisp and brown. (Or grill as directed.)
  10. Remove from oven and cool in pan on wire rack for 5 minutes.

This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!