Southern Tomato Pie

Ingredients:

• 1 baked deep-dish 9-inch pie crust
• 2 ½ lbs. fresh tomatoes, cut into ¼-inch thick slices (about 3 large)
• 1 Vidalia onion, thinly sliced
• 1 cup grated Swiss cheese
• 1 ½ cups grated sharp cheddar cheese, divided
• ¾ cup mayonnaise
• 1 large egg
• 2 tablespoons chopped fresh basil
• ¼ teaspoon ground black pepper
• Kosher salt
• 2 tablespoons Italian-seasoned bread crumbs

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced onion and cook until lightly browned on the edges, about 6 minutes. Transfer the onions to a large bowl and allow them to cool completely.

2. Line 2 baking sheets with paper towels. Arrange the tomato slices in a single layer on the paper towels. Sprinkle the tomatoes with 1 teaspoon of salt and let them sit for 30 minutes to release excess moisture. Pat the tomato slices dry with additional paper towels.

3. Once the onions are cooled, stir in the Swiss cheese, 1 cup of the sharp cheddar cheese, mayonnaise, basil, ground black pepper, egg, and ½ teaspoon of salt until well combined.

4. Spread half of the mayonnaise mixture evenly on the bottom of the baked pie crust. Sprinkle 1 tablespoon of Italian-seasoned bread crumbs over the mayonnaise mixture. Arrange half of the tomato slices on top in a single layer. Repeat with another layer of the mayonnaise mixture, 1 tablespoon of bread crumbs, and the remaining tomato slices. Sprinkle the remaining ½ cup of sharp cheddar cheese over the top layer of tomatoes.

5. Bake the tomato pie in a preheated oven at 350°F for about 45 minutes, or until the pie is golden brown and bubbly.

6. Remove the pie from the oven and let it rest for at least 20 minutes before slicing. This allows the pie to set and makes it easier to slice.

7. Serve the southern tomato pie warm or at room temperature, accompanied by a side salad if desired.