Preheat oven to 350 degrees Fahrenheit.

Blind bake the pie crust until lightly golden to prevent sogginess.

Slice the peeled tomatoes into even layers.

Place the tomato slices in a colander.

Sprinkle the tomato slices with salt.

Let the salted tomatoes drain for at least 10 minutes to remove excess moisture.

Chop the fresh basil leaves.

Chop the green onion.

In the pre-baked pie shell, layer the tomato slices, chopped basil, and chopped green onion.

Season the tomato mixture with additional salt and pepper to taste.

In a separate bowl, combine the grated mozzarella cheese, grated cheddar cheese, and mayonnaise.

Mix the cheese and mayonnaise until well combined.

Spread the cheese mixture evenly over the tomatoes in the pie shell.

Bake in the preheated oven for approximately 30 minutes, or until the top is lightly browned and bubbly.

Remove the tomato pie from the oven and let it cool slightly before slicing.

Cut the pie into slices.

Serve warm and enjoy.