Slice your fresh tomatoes into thick rounds now. Place the slices on several paper towels. Sprinkle them with a little bit of salt. Let them sit for ten minutes to drain.

Pat the tops of the tomatoes with towels. You must remove as much water as possible. This prevents the pie from becoming too watery. Wet tomatoes will ruin a good crispy crust.

Mix your cheese and mayonnaise in a bowl. Add the chopped green onions and dried basil. Stir the mixture until it is very smooth. This will be your delicious top layer.

Layer the tomato slices into the pre-baked crust. Season each layer with a little black pepper. Fill the crust nearly to the top edge. Make sure the tomatoes are spread out evenly.

Spread the cheese and mayo mixture over tomatoes. Cover the entire top surface to the edges. This seals in the juices while it bakes. Use a spoon to smooth the top nicely.

Place the pie back into the hot oven. Bake it for thirty to forty minutes now. The top should be bubbly and golden brown. The smell will fill your whole kitchen soon.

Remove the pie from the oven carefully. Let it sit for twenty minutes before slicing. This resting time helps the pie stay together. If you cut it hot, it falls apart.