Preheat the oven to 350 degrees.  

Line a baking sheet with several layers of paper towels.

Using a very sharp knife, slice the tomatoes into ⅛-inch slices and lay on the paper towels.

Sprinkle salt on one side of the tomatoes, flip and salt the other side.

Allow the tomatoes to sit for 15 minutes.  Turn each tomato slice and allow them to sit for another 15 minutes.

Meanwhile, in a small mason jar add the olive oil, garlic, Italian seasoning, salt, and pepper.  Shake or use an immersion blender to mix completely.  Set aside.

For the pie crust.  Roll out the crust to about a 12-inch circle.  Press into a 9-inch glass pie dish, making a thicker edge around the edge.

Line the crust with foil and fill with pie weights or dry beans.

Bake in the preheated oven for 10 minutes.  Remove from the oven and set aside.

Use a pastry brush and brush the pie crust with the herbed oil.

Spread ½ cup of the pimento cheese over the herbed oil.  You may need to use your fingers to gently spread it out.  Take care not to rip the crust.

Use a paper towel to blot any excess moisture from the tomatoes.  Layer half of the slices over the pimento cheese.

Top with the remainder of the pimento cheese, then the last of the tomatoes.

Brush the top generously with the herbed oil.

Bake the tart for 25-35 minutes, until the crust is golden and the top of the tart is lightly browned.

Remove from the oven and allow to stand for 10 minutes before slicing.

Garnish with fresh basil or rosemary.

Serve warm or at room temperature.