Tomato Pie

Slice the large tomatoes into rounds 1/4-inch thick, and place them on paper towels. Let them sit for about 10 minutes, then flip them over onto fresh paper towels, and sprinkle them with salt. Let sit 10 min more. Preheat oven to 400. Prepare filling by combining mayo, chedar, and Parmesan. Arrange a layer of tomatoes in the bottom of piecrust. Sprinkle on pepper and half the bacon, then layer on 5 basil leaves and spread half of the mayo mix over. Repeat, ending with a final layer of sliced tomatoes and the cherry tomatoes. Scatter thyme sprigs on top. Bake for about 30 min, then fold scraps of foil around edges to keep pie from over baking. Continue baking for 15 min. Allow to cool before serving.

Tomatoes 2 lb medium
Salt 1/2 tsp kosher
Mayonnaise 1/2 c
White Cheddar 1/2 shredded sharp
Parmesan 1/4 c grated
Piecrust 1 9″
Bacon 8 slices thick cut fried crisp and broken into small pieces
Pepper 1/4 tsp fresh ground
Basil 10 leaves
Cherry tomatoes handful
Thyme 4 sprigs