3 large vine-ripe tomatoes, peeled, seeded, and sliced 1/4-inch thick
Salt, to taste
5 pieces raw bacon, finely chopped
1/2 cup mayonnaise (Duke’s brand preferred)
3/4 cup shredded extra-sharp cheddar
1 nine-inch pre-baked deep-dish pie shell
Pepper, to taste
1 small onion, sliced very thin
15 fresh basil leaves, chopped
Place a cooling rack on a baking sheet. Sprinkle both sides of tomato slices with salt, arrange on cooling rack, and allow to drain for at least 30 minutes, turning once halfway through.
Preheat oven to 350°F. In nonstick pan, render fat from bacon over medium-high heat until bacon is very crispy. Remove to paper towel and allow to cool.
Add mayonnaise, bacon, and cheddar to a medium bowl and mix well.
Create a layer of tomato slices in the bottom of pie shell. Season with pepper to taste. Add a layer of onion, then a layer of basil, seasoning each with pepper. Repeat until pie filling is about 1/4 inch from the top of shell. Evenly spread mayonnaise mixture over the top.
Bake 30 to 45 minutes or until golden brown on top. Allow to rest for 30 minutes to two hours, giving pie time to firm up.
