Southern tomato Frito pie

Cut a little skin off the bottom of the tomatoes and cut into thick slices; lay in a single layer on several layers of paper towels.

Sprinkle a couple teaspoons of salt over the top and let sit about 30 minutes to draw out water.

Lay Fritos in the pan in a tight layer, pressing and breaking a few; sprinkle some of the cheese blend over.

Mix the rest of the cheese with mayonnaise and one beaten egg for the topping; set aside.

Pat the tomatoes dry; flipping the towels over removes many seeds.

Scatter chopped cooked bacon over the Fritos, then finely diced onion and a generous layer of basil chiffonade (basil leaves rolled up and sliced thin).

Lay the tomatoes over, overlapping in a thick layer, and press down firmly. Season with black pepper and dried oregano and sprinkle more basil.

Place big dollops of the topping all over and spread nearly to the edges with a spoon; top with finely grated Parmesan.

Press the six saved tomato slices into the topping and drizzle with olive oil.

Bake in the center of a 400 degree oven about 45 minutes until the cheese topping is golden brown.

Rest at least 10 to 15 minutes before serving; garnish with small basil leaves.