Southern Tomato Pie Recipe

Preheat the oven to 400 degrees Fahrenheit.
Roll out the pie crust and gently press it into a 9-inch pie pan then form the edges into whatever design you like, or leave it as is. Poke the bottom a few times with a fork then place a sheet of parchment paper on top and fill it with pie weights.
Bake for 10 minutes or until the crust on the bottom is starting to bubble and turn a bit darker. Remove from the oven and set it aside, then turn the heat down to 375 degrees F.
In the meantime, lay some paper towels on a large baking pan and lay the tomatoes out on top in a single layer then sprinkle with salt.
Let them sit for 30 minutes to extract as much moisture as possible. Once ready, use another paper towel to blot away as much excess liquid as possible.
Mix the mayonnaise, sour cream, garlic, Frank’s hot sauce, salt, and pepper together in a medium bowl. Fold in the cheddar and gruyere cheeses and set aside.
Once the crust has baked, layer the tomatoes on top then sprinkle with the green onions and basil.
Evenly spread the mayo cheese mixture over the top and bake for 40-50 minutes or until the top is golden brown and the edges are bubbling.
Let the pie cool for at least 30 minutes or up to an hour before slicing and serving. (This ensures that the cheese will start to cool and hold the pie together a bit better.)
Garnish with additional basil and freshly grated parmesan cheese if desired.