Regular Hot Tomato Hours of Operation
Tuesday through Saturday: 11am to 9pm (ish) Closed on Sundays and Mondays
Annual Holiday Closures 2017
We close for 4 weeks every year, over the same 3 holidays. We do this so that our staff can have a much derserved break to enjoy time with friends and family (and come back refreshed and ready to make pizza!)
For 2017 our holiday closures are as follows:
December 23- January 5
About the Tomato
A little bit about us; we are an East coast style pizzeria. That means we bake on a traditional stone deck oven and use ingredients consistent with old school New York and New Jersey pizzerias.
We make all of dough in house, daily, cook all of our own meats, make our sauces and prep all of our vegetables daily as well. We source locally raised sausage and bacon, and use local produce growers during the growing season.
All of this might make you think we are a fancy establishment, but don't you worry! We still like to keep it real. We are a little rough around the edges and ok with it; we don't have wait staff, and yes the line can get long because of it. It gets crowded in here, and noisy, and sometimes we crank the music up too loud. You'll get your slice served on a paper plate, just like 'back home' (if you are an East coaster that is...) and since we in an old building with crooked floors, some of our tables don't sit perfectly flush, so watch your beers! All that being said though, what we can promise you is that we do our best, each and every day, to bring you the best pizza we can make, using the freshest ingredients available to us, all in an attempt to bring a little slice of Love to our awesome little town.
The Hot Tomato is owned by Jen Zeuner and Anne Keller, former cycling industry peeps who decided that Fruita needed a few more eateries than it had back in 2005. Jen and Anne have now been in Fruita since 2002, and the Tomato has been open since 2005.
*A note on our dough:
We hand make our pizza dough daily, and allow it to proof for 24 hrs before use. As such, we are limited by the quantity of how much we can both make, and proof. Our absolute top quantity of dough we can make is 400 dough balls. This means that we occasionally run out of dough on extremely busy days. We apologize for any inconvenience that this may cause, but we believe in the craft, not in mass production. We hope you understand and appreciate the love that goes into making your pizza.
We also hand stretch our dough, and make each pizza to order. This takes time. Please anticipate 45-60 minutes for your pizza when it is busy. Don't worry, your beer can be in your hand in a much, much quicker timeframe.