Total time to make this pie seems pretty long, but most of it is just while tomatoes and onions are baking. This is an important step, so don't skip it. The pre-baking keeps the pie from being runny and the roasted tomato flavor is delicious. Well worth the time!
13 large tomatoes sliced into ½” slices (12 slices)
1 vidalia or other sweet onion sliced ½” thick (6 slices)
Put the above on a cookie sheet lined with foil that has been greased with olive oil. Brush each slice of tomato and onion with olive oil and salt and pepper. Bake in the oven at 350 for one hour.
Bake a 9” pie shell for 10 minutes according to package directions. While the pie shell is still warm, sprinkle ½ cup sharp cheddar cheese in the bottom to evenly cover.
After the tomatoes and onion are finished roasting, place 6 tomato slices in the bottom of the pie shell and sprinkle with basil (either fresh or dried), then layer the onions, and then the second layer of tomatoes…again sprinkle with basil.
Top the tomatoes with a mixture of:
½ cup mayonnaise
½ cup parmesan cheese
¼ tsp. Oregano
Top the above mixture with more sharp grated cheddar cheese (about ¾ cup). Bake at 400 for 20-30 minutes until slightly brown.
Pie is best served slightly warm or at room temperature.