4 large tomatoes
2 small or 1 large onion
2 cloves of garlic
salt and pepper
Preheat oven to 350F.
Slice onion and garlic thinly and cook in 1 tablespoon olive oil, a pinch of salt and pepper, and a teaspoon of chopped summer savory leaves over medium/low heat until caramelized.
Slice tomatoes into ¼ inch slices, and place in a sieve. Generously sprinkle with salt, place sieve on a plate, and allow to sit for 15 minutes. After 15 minutes press tomatoes to remove access water.
Place pie crust on a greased cookie sheet, and place tomatoes in layers, leaving 2 inch space around the edge. Scoop onions on top. Fold over edges of the pie crust and bake for half an hour until the top of the pie crust is golden brown. Allow to cool 10 minutes before slices.