Tomato Pie with Vidalia Onion & Herbed Chicken Breast

Tomato pie is a beautifully simple dish. When it’s this hot outside, no one wants to spend hours in the kitchen. Instead, all you have to do is slice into the best tomatoes on the farm (the ones that are so fragrant that it’s all you can do to save them for the pie) layer them into a pie shell with cheese, mayonnaise, and a little flair of basil, and pop the pie in the oven until the cheese is bubbly and the smell of the tomatoes and buttery crust drives you fit to crazy. Our very own culinary director, Seth Freedman, prepared this dish for a Georgia Grown dinner at the James Beard House in New York City. Highlighting pride-of-Georgia Vidalia onions and juicy summer tomatoes, it’s an elegant update of a Southern classic.Tomato pie is a beautifully simple dish. When it’s this hot outside, no one wants to spend hours in the kitchen. Instead, all you have to do is slice into the best tomatoes on the farm (the ones that are so fragrant that it’s all you can do to save them for the pie) layer them into a pie shell with cheese, mayonnaise, and a little flair of basil, and pop the pie in the oven until the cheese is bubbly and the smell of the tomatoes and buttery crust drives you fit to crazy. Our very own culinary director, Seth Freedman, prepared this dish for a Georgia Grown dinner at the James Beard House in New York City. Highlighting pride-of-Georgia Vidalia onions and juicy summer tomatoes, it’s an elegant update of a Southern classic.