This pie tastes a lot like a classic tomato sandwich, but in pie form. The basil and cheese compliment the fresh tomatoes to make this a perfect savory dish.
Prepare pie crust and place in 9-inch pie pan. Refrigerate until ready to use.
Slice the tomatoes into thin slices, removing the seeds as you go. Spread the slices out over paper towels and sprinkle with 1 teaspoon of salt. Allow to sit and drain for 30 minutes. After 30 minutes, pat additional paper towels to remove any remaining moisture.
Preheat oven to 425°F.
Grate the onion into a small bowl. Stir in the mayonnaise, cheese, egg, vinegar, sugar, remaining 1/4 teaspoon salt, and pepper. Chop the basil and chives and add to the cheese mixture.
Sprinkle the cornmeal over the bottom of the prepared pie crust. Dollop 1/3 of the cheese mixture over the cornmeal, gently spreading it around. (It's ok if some of the cornmeal gets mixed into the cheese mixture.)
Arrange a layer of about half the tomatoes over the crust, then 1/3 of the cheese mixture. Add the remaining tomatoes and cheese mixture on top of that. Top with some pretty tomato slices, arranging them nicely.
Sprinkle with a bit more pepper and bake for 25 minutes. Cover with foil and bake for another 20-25 minutes. The crust should be golden and the filling should look set.
Allow to stand at room temperature for at least 1 hour before serving. Garnish with additional herbs if desired.
Notes
I like using a mix of red and yellow tomatoes for visual appeal, but use whatever tomatoes you have.Feel free to experiment with different cheeses. If you are going to eat the pie within 3 hours of it being baked, you can leave it at room temperature. If not, store it in the refrigerator after it has cooled. To reheat the pie, put it in a 325F oven for about 15 minutes or until warmed through. Or microwave an individual slice for about 30 seconds.