Store-bought or home made pie crust
2 cups diced and drained fresh tomatoes
2 cups diced and roasted tomatoes (toss in olive oil and roast on baking sheet at 350 until tender and beginning to brown, about 30 minutes)
1 cup diced, cooked until golden brown onions
1 minced garlic clove cooked with onions for the last few minutes
1/2 cup picked basil
1 tsp salt
pepper to taste
1/2 tsp sugar
1/3 cup grated Parmigiano Reggiano
1/3 cup grated Fontina
1/2 cup mayo
Toss the fresh tomatoes with salt and sugar and place in a colander over a bowl or in the sink to drain. Drain for at least an hour.
Combine the mayo and cheeses and set aside.
Mix all other ingredients and place in pie shell. Top with mayo and cheese mixture. Bake at 375 20-25 minutes till golden brown and delicious.