Ingredients
1 cup plus 3 tablespoons all-purpose flour, divided1/2 cup grated Parmesan cheese, divided1/4 cup dry bread crumbs2 tablespoons sugar, divided1 teaspoon baking powder1 teaspoon salt, divided1 teaspoon dried basil, divided1/2 teaspoon garlic powder, divided1/2 teaspoon pepper, divided2 large eggs, room temperature, lightly beaten8 large tomatoes, skins and seeds removed, coarsely chopped1/4 cup butter, meltedMinced fresh basil, optional
Preparation
Preheat oven to 350°. For topping, in a small bowl, combine 1 cup flour, 1/4 cup Parmesan cheese, bread crumbs, 1 tablespoon sugar, baking powder, 1/2 teaspoon salt, 1/2 teaspoon basil, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Gradually add eggs, tossing with a fork until dough holds together when pressed (mixture will be sticky).
In a large bowl, combine remaining 3 tablespoons flour, 1/4 cup Parmesan cheese, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 teaspoon basil, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Add tomatoes; gently toss to coat. Transfer mixture to a greased 3-qt. baking dish. Sprinkle with topping; drizzle with melted butter.
Bake, uncovered, until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, top with fresh basil. Serve warm.
