This is a blend of various tomato pie recipes found online -- it turned out really well (Scott and I each ate a half for dinner...so much for leftovers!), and was a good way to use up a lot of the Roma tomatoes that keep exploding out of the garden.
1 9-inch pie crust
10 Roma tomatoes + 2-3 other types as desired (I mixed in various heirlooms), sliced1 small onion, sliced as thinly as possible
15 basil leaves, torn/chopped
1/2 cup mayo (I used SmartBalance's olive oil mayo)
1/2 cup cheddar cheese (for my healthier/less lactose version I replaced this with fat free cottage cheese)
1/4 cup Parmesan cheese
salt, pepper, garlic salt, and red pepper flakes, to taste
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the cheeses and mayonnaise together; add in more salt/pepper/garlic salt/red pepper flakes. Spread mixture on top of the tomatoes (it won't cover everything) and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm. (Also good cold the next day!)