Ingredients:

  • 1 (9-inch) Deep-dish Pie Crust
  • 1/2 cup (50g) Freshly Grated Parmesan
  • 2.5 lbs (1.1kg) Firm, Ripe Tomatoes
  • 1 tsp (6g) Kosher Salt
  • 1/2 cup (15g) Fresh Basil Leaves
  • 1/2 cup (75g) Sweet Vidalia Onion
  • 1/2 tsp (1g) Freshly Cracked Black Pepper
  • 1.5 cups (170g) Extra Sharp White Cheddar
  • 1/2 cup (115g) Duke’s Mayonnaise
  • 1 tsp (5ml) Hot Sauce
  • 1/2 tsp (1g) Garlic Powder

Instructions:

  1. Preheat oven to 375°F (190°C). Arrange sliced tomatoes on a wire rack set over a baking sheet. Sprinkle with kosher salt and let sit for 20 minutes to draw out moisture.
  2. Pat tomato tops firmly with paper towels. Roast the salted tomatoes in the oven for 10–12 minutes to further dehydrate and concentrate flavor. Adjust oven temperature to 350°F (175°C) for the main bake.
  3. Blind-bake the deep-dish pie crust according to package instructions or until lightly golden. Sprinkle 1/2 cup freshly grated Parmesan over the bottom of the hot crust to create a moisture seal.
  4. Sauté the diced Vidalia onion in a pan until translucent and slightly sweet. Set aside to cool.
  5. In a medium bowl, combine the shredded sharp cheddar, Duke's mayonnaise, hot sauce, garlic powder, and black pepper. Stir until a thick, uniform paste forms.
  6. Layer the roasted tomatoes, sautéed onions, and fresh basil chiffonade into the prepared pie crust.
  7. Spread the cheddar-mayonnaise mixture evenly over the top, sealing to the edges of the crust. Bake at 350°F (175°C) for 30 minutes or until the top is bubbly and golden brown. Continue baking if needed to reach the total cook time.