Tomato Pie

Thinly slice tomatoes and layer them between paper towels on a plate to drain.
Preheat oven to 400 degrees. If using store bought pie dough, allow it to come to room temperature before rolling into the pie plate.
In a skillet melt 1 tablespoon of the butter over medium heat. Add olive oil followed by the onions. Reduce heat to medium low and cook for 20 minutes, stirring occasionally.
Place the pie crust in a pie plate and using a fork, prick holes about an inch apart in the dough. Bake for 18-20 minutes until set and golden brown. See post for tips to help prevent it from shrinking while baking.
Remove onions from skillet and roughly chop.
In a large bowl, mix together the onions, bacon, 1/2 cup Parmesan cheese, Cheddar cheese, mayonnaise, basil, 2 tablespoons of the parsley, oregano, and pepper.
Remove pie crust from the oven. Starting with tomatoes, layer half of the tomatoes on the baked pie crust, slicing as necessary so as to not leave any empty spaces.
Spread half of the cheese and onion mixture over the tomatoes. Repeat with another layer of tomatoes followed by the rest of the cheese mixture.

Melt the remaining two tablespoons of butter in medium bowl and combine with Ritz crackers, remaining 1/2 cup of Parmesan cheese, and remaining tablespoon of parsley. Scatter topping evenly over the pie.
Bake for 15 minutes.