2 pounds Roma tomatoes, sliced into 1/4-inch thick slices

1 tablespoon salt, plus more to taste

1 store-bought pie crust

1 cup mayonnaise

1–2 teaspoons Louisiana or Tabasco hot sauce

1 teaspoon garlic powder

1/2 teaspoon black pepper

1 1/2 cups sharp cheddar cheese, freshly shredded

3 green onions, sliced

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Preheat oven to 400°F (200°C).
Line a baking sheet with paper towels and lay tomato slices on top. Sprinkle generously with salt and let sit for 30–45 minutes to draw out excess moisture.
Meanwhile, spray a pie pan with non-stick spray and roll out the pie crust into the pan. Tuck the edges under and crimp with a fork, then prick the bottom with a fork.
Bake the crust for 10–12 minutes until lightly golden and cooked through. Set aside to cool slightly.
Pat the tomatoes dry with paper towels, making sure not to rinse off the salt.
In a medium bowl, mix together mayonnaise, hot sauce, garlic powder, and pepper. Fold in shredded cheddar cheese and sliced green onions.
Layer one-third of the tomatoes in the crust, spread half of the cheese mixture on top, add another layer of tomatoes, then the remaining cheese mixture, and finish with the last layer of tomatoes.
Bake for 45–55 minutes, until the cheese is melted, bubbly, and lightly browned.
Let cool for 10 minutes before slicing. Garnish with extra green onions if desired and serve warm or at room temperature.

Salt and dry the tomatoes thoroughly to prevent a watery pie.

Add mozzarella, Parmesan, or bacon for extra flavor.

Sprinkle fresh basil or parsley between layers for a bright finish.

Store leftovers in the refrigerator for up to 4 days.

Reheat in the oven at 350°F to keep the crust crisp—avoid microwaving.