Preheat your oven to 350°F (175°C).

Fit the pie crust into the pie dish, and poke a few holes in the bottom with a fork to prevent bubbling.

Pre-bake the crust for 8 minutes, then remove from oven and set aside.

Note: Pre-baking the crust ensures it doesn’t get soggy once the tomatoes are added.

Slice the tomatoes into 1/4 inch thick rounds.

Lay the slices on paper towels, sprinkle a little salt on them, and let them drain for 15 minutes to remove excess moisture.

Warning: Avoid skipping the draining step to prevent a watery pie.

In the pie crust, layer half of the tomato slices, overlapping slightly.

Sprinkle half of the chopped basil over the tomatoes, then season with pepper.

Spread half of the shredded cheeses over the top.

Note: Layering the ingredients ensures every bite is packed with flavor.

In a bowl, mix together the mayonnaise, minced garlic, and the remaining shredded cheeses.

Spread this mixture over the top layer of tomatoes in the pie.

Place the remaining tomato slices and basil on top of the mayo mixture, then sprinkle lightly with more pepper.

Bake in the preheated oven for about 30 minutes or until the top is golden and bubbly.

Fact: Tomato pie is a Southern staple, especially popular in the hot summer months when tomatoes are at their peak.