1 refrigerated pie crust, placed in an 2 1/4 lbs. tomatoes, sliced about 1/4" thick
9" glass baking pan I used yellow and red for this pie*
1 1/4 tsp. salt, divided 1 medium onion chopped
1/2 tsp. dried thyme 8-9 large basil leaves, julienned
2 cups shredded/grated cheese** 1/2 cup mayonnaise
2 tbsp. sour cream
*I didn't peel my tomatoes and wish I had because after baking, I noticed skins peeking out from the pie. No tomato pie that I have ever found suggests this, but next time, it's a given.
**I used 1 1/2 cups Mexican 4 cheese and 1/2 cup grated fresh parmesan for my two cups. You can certainly use gruyere, cheddar, mozzarella, etc.
If you're using a store-bought pie crust, follow the direction on the package for pre-baking, usually 10-12 minutes in a 450 oven, or until lightly browned. Remove from the oven and set aside while you make your filling.
Place the tomatoes in a single layer on a paper towel lined baking sheet. Sprinkle with the 1 tsp. salt and let stand about 15 minutes. Place tomatoes on clean paper towels and cover with another layer of towels. Press down to get as much liquid out of the tomatoes as you can.
Saute the onion in 2 tsp. olive oil with salt, pepper and the thyme, about 3 minutes, or until tender.
Set aside a few slices of tomatoes if you want to place on top of pie before baking. It does make for a lovely presentation. Layer the onions, basil and tomatoes in your prepared crust. Stir together the mayonnaise and sour cream and add your cheese(s). Spread over the pie...I use my offset spatula for this. Bake at 350 for 30-45 minutes, or until top starts to brown. Remove from oven and cool for at least 30 minutes before serving. Bon appetit!