Preheat the oven to 400 degrees Fahrenheit.

Place a sheet of parchment paper or some paper towels on a cooling rack and layer the tomatoes out on top in an even layer then sprinkle the salt evenly over all the tomatoes so they are all fully coated.

Then let them sit for at least 20 minutes to draw out all the moisture and blot off the water from both sides of the tomatoes using a towel once done.

Roll the pie crust out then gently press it into a pie pan and crimp the edges into whatever design that you prefer.

Poke the bottom of the crust with a fork then place a sheet of parchment paper in the center and pour in some baking beans

Bake the pie crust for 10 minutes then remove the baking beans and parchment paper.

Layer half of the tomatoes into the bottom of the pie crust then layer some basil on top and half of the onion and all the bacon then top it off with the remaining tomatoes.

Stir together the remaining onion, cheddar cheese, mozzarella cheese, mayonnaise, parmesan and Dijon in a large bowl then spread it out evenly on top of the pie.

Bake for 30 to 40 minutes or until the cheese on top of the pie has fully melted and has started to bubble around the edges.

Let the pie rest for at least 30 minutes before slicing and serving with additional fresh basil for garnish if desired.