Preheat your oven to 375°F (190°C). Unroll the refrigerated pie crust and fit it into a 9-inch pie dish. Dock the bottom with a fork, then blind-bake for 8-10 minutes until lightly golden. Set aside to cool.

In a large skillet over medium heat, cook the thick-cut bacon until crispy, about 8 minutes. Remove and crumble into pieces, reserving 2 tablespoons of drippings.

Using the same skillet with reserved drippings, sauté sliced sweet onions over medium-low heat for 10-15 minutes until caramelized.

Slice medium ripe tomatoes, sprinkle with salt, and let them drain on a paper towel for about 10 minutes.

Layer half of the crumbled bacon, half of the caramelized onions, and half of the drained tomatoes in the cooled pie crust. Repeat with remaining ingredients.

In a medium bowl, mix mayonnaise, shredded cheddar, shredded mozzarella, salt, pepper, and fresh basil or dried herbs. Spread evenly over the layered ingredients.

Bake in the preheated oven for 30-35 minutes until the topping is bubbly and golden brown.

Allow the pie to cool for about 10 minutes before slicing and serve warm.