Tomato Pie from Back in the Day Bakery Made With Love by Cheryl Day and Griffith Day

Name: Tomato Pie from Back in the Day Bakery Made With Love by Cheryl Day and Griffith Day
Ingredients: 3 cups diced seeded heirloom tomatoes, plus 2 cups cubed (1-inch pieces) seeded tomatoes; 2 teaspoons fine sea salt, or to taste; 1 teaspoon granulated sugar, or to taste; 4 tablespoons unsalted butter; 4 medium sweet onions, thinly sliced; 2 teaspoons balsamic vinegar; ½ cup chopped fresh basil; Freshly ground black pepper; ⅓ cup finely grated Parmigiano-Reggiano cheese; ⅓ cup coarsely grated Fontina cheese; 1 tablespoon fresh thyme leaves; ¾ cup mayonnaise; 2 cups halved heirloom cherry tomatoes; 2 tablespoons olive oil; 1 parbaked Extra-Flaky Piecrust, cooled

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At the peak of tomato season, we’re canning, roasting, or eating them as fast as we can. This is one of our favorite recipes to put sweet fresh tomatoes to use.

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Ingredients

3 cups diced seeded heirloom tomatoes, plus 2 cups cubed (1-inch pieces) seeded tomatoes
2 teaspoons fine sea salt, or to taste
1 teaspoon granulated sugar, or to taste
4 tablespoons unsalted butter
4 medium sweet onions, thinly sliced
2 teaspoons balsamic vinegar
½ cup chopped fresh basil
Freshly ground black pepper
⅓ cup finely grated Parmigiano-Reggiano cheese
⅓ cup coarsely grated Fontina cheese
1 tablespoon fresh thyme leaves
¾ cup mayonnaise
2 cups halved heirloom cherry tomatoes
2 tablespoons olive oil
1 parbaked Extra-Flaky Piecrust, cooled