Drain the tomatoes

• Slice the tomatoes and lay them out on a drying rack.
• Sprinkle salt over them to pull out moisture and avoid a soggy pie.
• Let them sit for at least an hour.

Make the onion and basil mix

• Wash and dry the basil, then roll and chop it into a bowl.
• Chop the onion and add it to the bowl.
• Mince the garlic and add it in.
• Season with salt, pepper, garlic powder and smoked paprika, then mix.

Make the cheese mixture

• Shred the sharp cheddar and pepper Jack into a bowl.
• Add the mayonnaise and stir to combine, until it resembles pimento cheese.
• Chill in the fridge until the tomatoes are ready.

Par-bake the crust

• Roll the pie crust out over the skillet, overlapping slightly.
• Prick it all over with a fork.
• Bake at 180 °C for about 10 minutes, then press a towel over it to remove excess fat.

Layer the pie

• Start with the driest tomatoes.
• Scoop on some of the onion mix, then spread the cheese mixture over it.
• Repeat the layers until everything is used, ending with cheese.
• Sprinkle parmesan on top.

Bake until golden

• Return the pie to the oven and bake until golden and bubbly.

Rest and serve

• Let the pie sit for about 10 minutes to cool slightly before slicing.