Press pie dough into the pie plate. Poke the bottom with a fork, then place tinfoil into the bottom. Use pie weights or beans on top of the aluminum foil to weigh it down and bake for 15 minutes.
After the pie dough bakes for 15 minutes take out of the oven and let cool completely.
Slice the tomatoes. Salt them a tiny bit and place on paper towels to encourage some of the juice to drain. You might have to use a few paper towels. The more you drain the tomatoes, the less watery your pie will be!
Cook the bacon in a medium skillet. Crumble and set aside.
In a medium bowl, mix together the mayo, paprika, minced garlic, and 1 cup of the cheese.
Layer half of the sliced tomatoes, onion and sprinkle with basil.
Spread the mayo mixture onto the layer of tomatoes in the pie plate. Sprinkle the top of mayo with some of the crumbled bacon, reserving some for the top of the pie.
Then add the last layer of tomato, onion and basil on top of the mayo mixture.
Top the pie with the rest of the cheese and the rest of the bacon.
Lower the oven temperature for 350 °F.
Cook the tomato pie for about 35-40 minutes until the crust is browned and the tomatoes are soft and cooked.
Let sit for 10-15 minutes before cutting and serving. Garnish with extra fresh basil if desired.
the more you drain your tomatoes, the less watery your pie will be!
sliced Roma tomatoes will also work in this pie
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.