Cashed in on Summer flavour last weekend with a Sort-of-Margherita Pizza by halving a punnet of heritage tomatoes of various colours and shapes, arranging them on a tray with a drizzle of olive oil, and a sprinkle of the leaves from 4 or 5 fresh thyme sprigs. Roast tomatoes at 200ºC for 30 minutes or until shrivelled and edges have started to blacken. While the tomatoes are roasting, toss 4 or 5 plump, unpeeled garlic cloves onto another tray and roast for about 10 minutes or until soft. Remove garlic from oven and allow to cool slightly so the cloves are easier to handle. Squeeze garlic cloves from from their skin, and mash the innards slightly, and spread over a piping hot red pizza base that has been baked for about 20 or 25 minutes. Take tomatoes from the oven and scatter over the garlicky pizza base, followed by a torn ball of fresh mozzarella (the heat of the base will start to melt the cheese), a handful each of torn purple and green basil leaves, and lastly strew some parmesan savings over the top.