1 cup plus 3 tablespoons all-purpose flour, divided
1/2 cup grated Parmesan cheese, divided
1/4 cup dry pan crumbs - Mexican bread
2 1/2 tablespoons sugar, divided
1 teaspoon baking powder
1 teaspoon tajin, divided
1 teaspoon dried basil, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
2 large eggs, room temperature, lightly beaten
8 large tomatoes any variety, skins and seeds removed, coarsely chopped
1/4 cup butter, melted
Minced fresh basil, optional
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. Add eggs, 1 at a time, 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.
3
Bake, uncovered, until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, top with fresh basil. Serve warm.