Tomato Pie

This recipe is simply lovely .... one of the best things I've every made, and I'd guess by how fast it was gone Matt thought so too.  I'm making another one this week for a friend who can't wait to try it.

1 9" pie shell
1/2 yellow onion, chopped
3 cups (3-4) tomatoes, chopped with all excess juice removed
1/4 cup sliced basil or 1 teaspoon dried basil
1/2 lb crumbled bacon
2 cups grated cheese (I used cheddar, monterey jack and smoked gouda)
3/4 cup mayonnaise
1 tsp (or more to taste)  Frank's Hot Sauce or like hot sauce
Salt and Black Pepper

Preheat oven to 350*. 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 potato ricer.
Sprinkle the bottom of the pre-cooked pie shell with chopped onion.  Mix together tomatoes, basil, S&P to taste and bacon, then spread over onions.
Mix together cheese, mayonnaise, hot sauce and a sprinkling of S&P.  The mixture should be the consistency of a gooey snow ball. Spread over tomatoes.
Bake until bubbly and browned, anywhere from 25 to 45 minutes.
 Best eaten warm.  Serves 6.

Notes:
I believe I baked mine for just about 40 minutes.
If you want to take it up a notch, caramelize the onions. (double the amount of onion)
You can make any combination of flavors with this pie by using any spice and cheese combination.  It's very versatile.