Heat oven to 375F. Heat ¼ cup of oil in 12-inch non-stick, oven-safe skillet (I use my Lodge cast iron pan) over medium-high heat until hot.

While the pan is heating up, place drained tomatoes in center of 3-layers of paper towels. Wrap the paper towels around the tomatoes and gently squeeze out any remaining liquid. Add tomatoes, onion, 1-tablespoon of sugar, Italian seasoning and ½-teaspoon of salt to skillet. Reduce heat to medium. Cook, stirring occasionally, for 6 to 8 minutes or until vegetables are lightly browned.

Meanwhile, in medium bowl, whisk flour, cheese, baking powder, remaining 2 teaspoons of sugar and 1 teaspoon of salt.

In another bowl, whisk sour cream, milk, eggs, basil and remaining ¼- cup of olive oil. Add milk mixture to flour mixture blending just until dry ingredients are moistened.

Spread tomatoes and onions into an even layer over bottom of hot pan. Spoon batter evenly over tomatoes and onions smoothing to cover them completely.

Transfer skillet to oven. Bake 25 minutes or until top is just golden.

Let stand 5 minutes before inverting onto serving plate or cutting surface.

Meanwhile, cook speck in remaining 1 tablespoon of olive oil until brown and crispy. Sprinkle speck over top of pie along with some shredded basil and shards of Parmesan cheese.

Slice into wedges and serve warm.