Southern Tomato Pie

Place half of the Tomatoes (1 1/4 cups) and Heirloom Tomatoes (3/4 cup) on the wire rack over the baking sheet. Sprinkle Dried Thyme (1/4 tsp) and Ground Black Pepper (to taste) on top. Bake for about 15 minutes until wilted and slightly dried out.

Place the remaining Tomatoes (1 1/4 cups) and Heirloom Tomatoes (3/4 cup) on a paper towel-lined tray in a single layer. Sprinkle Salt (to taste) on top. Cover with another paper towel. Allow to sit until ready to use. And use the paper towels to pat dry before adding to the pie.

Roll out the 9-inch Pie Crust (1 piece) onto the pie dish and crimp the edges. Line the parchment paper on top, and fill with baking weights. Blind bake in the oven for 10-15 minutes until slightly brown.

Mix Mayonnaise (1 cup) , Dijon Mustard (1 Tbsp) , Shredded Sharp Cheddar Cheese (1 cup) , Swiss Cheese (1 cup) , Fresh Basil (1 handful) , remaining Dried Thyme (1/4 tsp) , Garlic Powder (1/2 tsp) , and Ground Black Pepper (to taste) in a large bowl.

Spread half of the cheese mixture at the bottom of the pie crust, followed by the roasted tomato slices, and then spread the remaining cheese mixture over the top. Place the fresh tomato slices on top and sprinkle the remaining Shredded Sharp Cheddar Cheese (1/4 cup) over the pie.