Begin by slicing your fresh tomatoes and placing them in a colander. Sprinkle 1–2 teaspoons of salt over the slices and let them rest for 10–30 minutes to draw out excess moisture.

While the tomatoes are resting, melt 1 tablespoon of butter in a large skillet over medium-high heat. Sauté ½ cup of chopped onion and 1 minced garlic clove for about 8 minutes.

In a mixing bowl, combine the sautéed onion and garlic mixture with 2 cups of shredded mozzarella cheese, 2 beaten eggs, 2 tablespoons of chopped fresh oregano, and 6-7 chopped basil leaves. Stir well.

Once the tomatoes have released moisture, drain them and blot with paper towels. Layer the tomato slices in a greased pie pan followed by the cheese mixture.

Preheat your oven to 375°F (190°C). Bake the pie for 30–40 minutes until the top is lightly browned and bubbly.