sauce:

1 tbsp. butter
1 tbsp. flour
5/8 cup (150ml) milk

  • melt butter in a small pan, then stir in flour until completely combined
  • add milk slowly while whisking and breaking up any lumps
  • cook on low heat until bubbling and thickened
  • remove from heat and let cool

8 oz. shredded cheddar cheese
1/4 cup fresh basil, chopped 1/4 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper

  • add to bechamel sauce when cooled, and mix well

tomatoes:

6 large tomatoes
1 Tbsp. salt

  • slice tomatoes and lay in a single layer on paper towels
  • sprinkle with salt and cover with another paper towel

pie: 1 pie crust

  • fill pie crust with alternating layers of tomato slices and sauce
  • press top layer of tomatoes into the pie
  • bake at 350°F for 35-45 minutes, until cheese begins to bubble and the crust is browned

source: https://therecipecritic.com/tomato-pie/