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1 9-inch pie shell (see pie crust recipe for homemade version)
1/2Â cup chopped yellow or red onion (about 1/3 onion, diced)
3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups (700 ml) chopped tomatoes
1/2 teaspoon kosher salt
1/4 cup sliced basil (about 8 large leaves)*
2 cups (8 oz, 225 g) grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozzarella)
1/2Â cup (120 ml) mayonnaise
1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)
Freshly ground black pepper
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