4–5 fresh tomatoes, cut in half horizontally and squeezed to remove seeds and excess juices, and chopped into 1-inch pieces (yield approximately 3 cups)
1 partially-baked 9-inch pie crust (see instructions here) – baked for about 8-minutes in a 450 degree F. oven
1/2 cup finely diced sweet Vidalia onion (about 1/2 a medium onion)
1/4 cup finely sliced basil (8 leaves)
2 cups grated sharp white cheddar cheese (or other cheeses of your choice)
3/4 cup mayonnaise
1 teaspoon Cholula Hot Sauce
A generous pinch of kosher salt
Freshly ground black pepper
About 4-6 hours before baking (or ideally the night before), place the diced tomatoes in a sieve or strainer over a bowl and sprinkle generously with the salt. Stir to combine. Allow the tomatoes to drain off their liquid, stirring occasionally and gently pressing down on the tomatoes (use a large spoon or a small flat bowl to press the tomatoes against the sieve), until the tomatoes are very well drained. Blot with a paper towel if necessary to remove extra moisture.
While the tomatoes are draining, pre-bake your pie crust. (See instructions here)
When ready to bake, preheat the oven to 350 degrees F.
Spread the diced onion in the bottom of the pie crust. Spread the well-drained tomatoes over the onions, then sprinkle the basil over the tomatoes.
In a medium bowl, combine the grated cheese, mayonnaise, hot sauce and a generous grind of black pepper. Mix to combine (the mixture will be very thick). Spread the cheese mixture over the tomatoes in the pie plate.
Bake in the oven until golden brown and bubbly – approximately 25-35 minutes.
Let sit for 10-15 minutes to firm up before serving.