VIVIAN HOWARD: Tomato Pie With Parmesan & Fontina

'It reminds me of eating a deep-dish pizza with fresher flavors.

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Quick tip! "You don't have to use the juiciest or most perfect tomatoes," says Howard. The flavor concentrates and intensifies when they're roasted and baked.

It's got a crispy piecrust, a luscious tomato filling and a cheesy top,' says the host of PBS's Kitchen Curious and chef of Theodosia restaurant in Duck, N.C. 'It's a great thing to take to an end-of-summer party or share with a teacher if you really want your kid to be the favorite!'

10 medium vine-ripened or heirloom tomatoes, seeded and chopped (about 7 cups), plus 2 tomatoes cut into ¼-in.

-thick slices, divided

3¼ tsp. kosher salt, divided

½ tsp. granulated sugar, divided

4 medium yellow onions, thinly sliced (about 6 cups)

4 Tbsp. unsalted butter

2 Tbsp. extra-virgin olive oil

6 thyme sprigs, plus more for garnish

½ cup packed fresh basil leaves, plus more for garnish