Fresh Tomato Pie

This recipe lends itself to estimates,
handfuls of this, handfuls of that.
I measured, but you could eyeball it
and it would still work out.
Feel free to change the cheeses around,
play with the spices. I made a homemade pie crust,
but a good quality prepared crust would work fine.

Ingredients:
1 9-inch pie crust
1/2 red onion, chopped and carmalized in butter
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
1/4 cup sliced basil (about 8 leaves)
2 cups Mozarella cheese, shreded
3/4 cup mayonnaise
1 teaspoon hot pepper sauce
Salt and freshly ground black pepper

Directions:
Preheat oven to 350 degrees F.
Place pie shell in oven and cook for 8-10 minutes
or longer until lightly golden.
If you are starting with a frozen crust,
you'll need to cook it a little longer.
If you are using a homemade crust, freeze the crust first,
then line the crust with aluminum foil
and pre-bake it for 20 minutes,
then remove the foil and bake an additional 10 minutes.
Squeeze as much moisture as you can out of the
chopped tomatoes, using either paper towels,
a clean dish towel, or a potato ricer.
Sprinkle the bottom of the pre-cooked
pie shell with chopped onion.
Spread the chopped tomatoes over the onions.
Sprinkle the sliced basil over the tomatoes.
In a medium bowl, mix together the grated cheese,
mayonnaise, Tabasco, a sprinkling of salt
and freshly ground black pepper.
The mixture should be the consistency
of a gooey snow ball.
Spread the cheese mixture over the tomatoes.
Place in oven and bake until browned and bubbly,
anywhere from 25 to 45 minutes.