Preheat your oven to 350 degrees F.
Line a large rimmed baking sheet with paper towels (I use 3 layers of paper towels). Place sliced tomatoes in a single layer on paper towels and sprinkle evenly with salt. Allow to drain fluid for 10 minutes. Flip tomato slices and let drain for another 10 minutes. Blot with paper towels to remove excess moisture.
Layer tomato slices in the pre-baked pie shell. Reserve 5 slices for topping.
Stir together cheeses, mayonnaise, green onions, dill weed, basil, pepper and garlic powder in a large bowl until combined.
Spread cheese mixture over tomatoes.
Top with reserved 5 tomato slices, then sprinkle evenly with bread crumbs.
Bake for 35 to 45 minutes, or until lightly browned and cheese is melted.*
Allow to cool for at least 15 minutes before slicing and serving.