Farmer's Tomato Pie

It's almost time for school to begin again, which means attending meetings and teaching classes, but August is not quite over yet, and we're just beginning to enjoy the tomato bounty, one of the wonderful gifts of the end of summer.
I've made this tomato pie from Better Homes and Gardens 2001 Recipe Annual three times over the past couple of weeks. It's delicious! Use your favorite pie crust recipe, bake it, and fill it with divine tomatoes, mozzarella cheese, garlic, and bread crumbs, bake it, and then sprinkle it with fresh basil leaves. Amazing!

Farmer's Tomato Pie
1 1/3 cups shredded mozzarella cheese
4 coves garlic, minced
2 Tbsp. fine dry bread crumbs
2 lb. ripe tomatoes, cut into wedges (about 6 cups)
1/4 - 1/2 tsp. salt
1/4 - 1/2 cup loosely packed fresh basil leaves
Baked 10-inch pie shell
Layer first four ingredients in baked pie shell. Sprinkle with salt. Bake at 375 degrees for 25 minutes. Sprinkle with fresh basil leaves, and allow to stand for 10 minutes.
I have simplified the instructions. If you want the original recipe, find it in the August section of the Better Homes and Gardens 2001 Recipe Annual. Their recipe also calls for cherry tomatoes, which would also be good, but they're not necessary.