Step 1

• Preheat oven to 375°F.

Step 3

• Thinly slice 5 large tomatoes.

Step 5

• Place a couple layers of paper towels on a cutting board or work surface. Lay sliced tomatoes on the paper towels, sprinkle with 1 teaspoon of sea salt, and let sit for 15 minutes. Pat tomatoes dry and set aside. (It is extrememly important your tomatoes are fully dried by the paper towels.)

Step 7

• Press pie crust into a pie pan. Use a fork to crimp edges of dough and poke holes in the bottom. Bake for 10-15 minutes in the preheated 375° oven until the crust looks cooked with no raw spots.

Step 9

• Chop fresh Basil until you have ¼ cup.

Step 11

• Chop 2 Shallots.

Step 13

• Mince 1 clove of garlic

Step 15

• Combine chopped basil, chopped shallots, and minced garlic in a medium bowl and toss.

Step 17

• In a different bowl, 1 cup shredded mozzarella cheese,1 cup shredded cheddar cheese, ¼ teaspoon of black pepper, and ¾ cup mayonnaise; stir well to combine.

Step 19

• Lay half of the tomatoes in the prepared pie crust and top with half of the basil mixture. Lay down the rest of the tomatoes, and top with the basil.

Step 21

• Top with cheese mixture, spread evenly.

Step 23

• Reduce heat to 350°F and bake the pie for 30 minutes.

Step 25

• Serve hot.

Step 27

• Refrigerate all leftovers.