Tomato Pie

Ingredients

• 1 9-inch pie shell
• 1/2 cup chopped yellow or red onion
• 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
• 1/2 teaspoon kosher salt
• 1/4 cup sliced basil
• 2 cups grated cheese
• 1/2 cup mayonnaise
• 1 teaspoon of Frank's Hot Sauce, or Tabasco
• Freshly ground black pepper

Directions

1. Heat your oven to 350 degrees F (175 degrees C). For a store-bought pie shell, use the package instructions for pre-baking, or set it in the oven for about 8 to 10 minutes, giving a frozen shell a bit more time, until it has a pale golden color.
2. For a homemade crust, chill it in the freezer first. Fit a sheet of aluminum foil snugly against the dough so the edges stay put while it bakes, then add pie weights, dry beans, or rice to anchor the foil.
3. Bake the homemade crust for 15 minutes. Lift out the foil, prick several small vents in the bottom with a fork, and return it to the oven for 10 more minutes.
4. While the crust is baking, sprinkle the chopped tomatoes lightly with salt and put them in a colander set over a bowl so they can drain. Press out as much liquid as you can, using paper towels, a clean dish towel, or a potato ricer.
5. Scatter the chopped onion across the bottom of the pre-baked pie shell. Spoon the drained tomatoes on top, then add the sliced basil over the tomatoes.
6. In a medium bowl, stir the grated cheese with the mayonnaise, Tabasco, and a little freshly ground black pepper. You want it sticky enough to hold together in a soft clump. Spread that cheese mixture over the tomatoes.
7. Put the pie in the oven and bake at 350 degrees F (175 degrees C) until the top is browned and bubbling, about 25 to 45 minutes.