Slice 2-3 medium homegrown tomatoes, set on paper towels in a single layer and sprinkle with salt.
Bake 9″ pie crust in a 425 degree oven for 8-10 minutes.
Mix together 1 cup of mayo, 1 1/2 cup of shredded cheddar or mozzarella and 3-4 sliced green onions.
Pat tomatoes dry and layer in the partially precooked pie shell.
Spread cheese, mayo, onion mixture over the tomatoes and bake on 300 until bubbly (20-30 minutes).
Let stand at room temperature for 30-60 minutes.
Garnish lightly with fresh basil and serve!