Thinly slice tomatoes and let drain on a stack of paper towels.

Preheat oven to 400 degrees. If using store bought pie dough, let it sit room temperature before rolling into pie dish.

In a skillet melt 1 tablespoon of butter over medium heat. Add olive oil followed by the onions. Reduce heat to medium low and cook for 20 minutes, stirring occasionally.

Because the tomatoes and onion mixture have a lot of moisture having the pie crust mostly baked beforehand will allow the crust not to get soggy. Prepare pie dish with baking spray and bake pie crust for 20 minutes.

Remove onions from skillet and roughly chop.

Mix together onions, bacon, 1/2 cup Parmesan cheese, Cheddar cheese, herbs, and mayonnaise.

Remove pie crust from oven. Starting with tomatoes, layer the tomatoes on baked pie crust. Then take 1/2 of the onion & cheese mixture and spread on top of tomatoes. Repeat with another layer of tomatoes then onion mixture.

Melt the remaining two tablespoons of butter in small bowl and combine with Ritz crackers. Top the pie with this, followed by remaining 1/2 cup of Parmesan cheese.

Bake for 15 minutes.