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Start with fresh tomatoes from your garden; four to six, medium-size should be enough.
Slice and salt them, then let them drain for 20-30 minutes in a colander or paper towel.
Layer tomatoes in pre-made pie crust (or home-made would be better; tip: pre-bake crust for 10 min can prevent soggy crust).
Don’t be shy! Use lots of tomatoes!
Top with 8 – 10 chopped basil leaves; tip: add some cooked bacon pieces for a BTP pie!
Add 3 chopped green onions and salt and pepper to taste.
I like to add 1 fresh, chopped jalepeno pepper for a little kick.
In a bowl, mix 1 cup grated mozzarella, 1 cup grated cheddar and 1 cup mayonnaise.
Spread cheese/mayo mixture evenly over the pie and bake at 350 for 30 minutes and browns edges.