Preheat oven to 425 degrees and pre-bake pie shell for 7-9 minutes. Remove crust from oven and sprinkle with 1/2 cup mozzarella cheese. Cool. Cut tomatoes into thin slices and let them drain on paper towels. Pat tops dry and then put tomatoes on pie crust to cover. Coarsely chop basil and mix remaining ingredients together and spread over tomatoes. Bake at 350 degrees for 35-40 minutes or until top is brown and bubbly.