Each day this week, after dinner and at the end of the day I have been taking the San Marzano tomatoes I picked from the garden each morning and have been slicing them in half lengthwise and placing them on sheet trays, seasoning them with salt, pepper and olive oil and then a handful of time sprigs. I turn the oven on to 150 degrees, slide the tomatoes in and let them slow roast all night. Today I used 10lbs of the tomatoes to make sauce and Idid some canning. I saved some fresh tomatoes for this evening. This is the essence of the tomato in my mind. Gooey, juicy, caramel, raisin and sweet. To me it is the essence of a sun drenched summer. Add the rosemary, prosciutto and goat cheese and you have quite possibly, to me, the best pizza ever. A great glass of red wine is in order here. Yes it is pizza but a good glass of vino will be rewarding. The dough makes two small 9 x 12 pizzas or one 12 x 18. The crust is light and airy and not super crispy but I think it works as a great back drop for the tomatoes.

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