1 (9-inch) prebaked deep dish pie shell
1 1/2 pounds ripe tomatoes, cored and sliced into thick slices
1/2 teaspoon salt
1/2 teaspoon white sugar
1 shallot, thinly sliced
1 tablespoon chopped fresh basil
1 cup grated cheddar cheese
1/2 cup mayonnaise
12 butter crackers, processed into fine crumbs
Preheat the oven to 350 degrees F.
Place the sliced tomatoes in a colander and sprinkle with the salt and sugar. Toss to coat and set in the sink to drain for at least 15 minutes.
Place most of the drained tomatoes in the pie crust, reserving 1 cup for topping the pie. Add the shallots and basil to the pie crust.
In a small bowl, combine the cheddar cheese, mayonnaise, cracker crumbs, and black pepper.
Spread the cheese mixture on top of the tomatoes.
Top the cheese with the remaining 1 cup of sliced tomatoes.
Bake for 35-40 minutes, until lightly browned.
Allow the pie to cool to room temperature before slicing.
Pro-tip: Add black pepper to taste