Alabama Tomato Pie

This savory Southern Tomato Pie is made with summer-ripe tomatoes, fresh basil leaves, and topped with a tasty cheese & mayo topping!

1 unbaked pie crust
4-5 tomatoes, sliced
1 teaspoon salt
10 fresh basil leaves, chopped (about 1/4 cup)
1/2 cup chopped green onion
1 clove garlic, minced
1 cup grated mozzarella cheese
1 cup grated sharp cheddar cheese
3/4 cup mayonnaise
Freshly ground black pepper, to taste

Heat oven to 375 degrees F.  Line a baking sheet with a few layers of paper towels.  Slice the tomatoes and lay on the paper towels in a single layer, then sprinkle with the salt to draw out the tomato juices.  Let sit for 10-15 minutes, then use fresh paper towels to pat-dry the tomatoes and remove move of the excess juice so the pie doesn't turn out soggy.
Roll out pie crust and use it to line a pie plate.  Crimp the edges and poke holes in the bottom of the crust using the tines of a fork.  Par-bake the crust for 10 minutes.  Since this won't bake all the way before being filled, it shouldn't shrink too badly, so there is no need for pie weights in my experience.