INGREDIENTS

• 1 (9-inch) pie shell
• 3 to 4 large tomatoes
• 1/2 teaspoon salt
• 1/2 cup chopped red onion
• 2 cups shredded Josh Pond Meddybemps cheese
• 2 tablespoons grated parmesan cheese
• 1/2 cup mayonnaise
  
• Kosher salt and freshly ground pepper

INSTRUCTIONS

• Preheat the oven to 350°F (175°C).
• Pre bake your pie crust by following the directions on the package for pre baking, or pre bake it in the oven for about 8 to 10 minutes, until lightly browned.
• Slice the tomatoes and lay them on a cooling rack over a baking sheet. Sprinkle generously with salt and let the moisture drain while you are pre-baking the crust. Press them with a paper towel to remove all excess liquid. You want as little excess liquid as possible!
• Layer pre baked pie shell with the onions, tomatoes, and basil. 
• In a medium bowl, mix together the shredded Meddybemps, mayonnaise, and a sprinkling of freshly-ground pepper. Scoop and smooth the mixture on top of the tomatoes in the pie crust and top with more shredded Meddybemps and the parmesan cheese. 
• Place in the oven and bake at 350°F until browned and bubbly, around 45 minutes.
• Let cool for 30 minutes. Serve warm and enjoy!