Step 1

Preheat oven to 375 F.

Step 2

If using a frozen store-bought crust, thaw to room temperature and make sure it evenly lines the pie pan and that there are no thin spots. Double up the edge to make a thick border. No need to prick the dough.

Step 3

Place a baking rack over a sheet pan and place tomato slices side-by-side on the sheet pan. Lightly sprinkle kosher salt over tomatoes and let them rest 10 to 15 minutes to draw out excess liquid. Lightly blot tomatoes with a paper towel or clean dish towel. If desired, save the excess tomato liquid for another use or discard.

Step 4

With tomatoes still on the rack and cookie sheet, place into the preheated oven and bake for 12 to 15 minutes to further dry them out, as too much moisture will ruin this dish.

Step 5

In a large bowl, combine mayonnaise, shredded mozzarella, shredded fontina, pecorino Romano, finely chopped onion, minced garlic, and salt and pepper to taste. Place in the refrigerator to combine the flavors while the tomatoes are draining. Set half of mixture aside before assembling pie.

Step 6

When tomatoes are thoroughly drained, remove and discard excess liquid.

Step 7

In the pie crust, spread a half-inch-thick layer of the mayonnaise mixture over the bottom. Shingle tomato slices into pie crust, sprinkling chopped basil between each layer and saving one slice of each color tomato for the end. Layer as you wish, but I like seeing every color in every slice, and do a layer of red, a layer of yellow and a layer of green.

Step 8

When tomatoes are layered, top with remaining mayonnaise mixture, spreading evenly all the way to the edge of the crust. Shingle three remaining slices of tomato over the top and sprinkle with basil (you may want to save a pinch of the fresh stuff as a garnish for the end).

Step 9

Bake on top rack of the oven for 40 minutes. Depending upon your oven, you may need another 5 to 7 minutes.

Step 10

Pie may be served immediately but is best if left to rest for 45 minutes to an hour after baking.