Summer is over and after what felt like forever, our tomatoes have finally ripened. To celebrate, this week ripe tomatoes have made an appearance at every meal, in salads, on sandwiches, tossed in pastas, or simply sprinkled with salt as an afternoon snack. We have bowls of tomatoes set aside to be turned into sauce, jars of which will add some sunshine in the kitchen through winter. When tomatoes are fresh, ripe and in-season, I find it best to pair them with just a few choice ingredients, to highlight their juicy red perfection. Here I present my version of a Pizza Margherita, a classic made...