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Preheat oven to 375°. Coat 4 (6-ounce) custard cups or ramekins with cooking spray. Place 3 tablespoons flour in a medium bowl. Gradually add milk to bowl, stirring constantly with a whisk until blended. Add egg whites and eggs; stir well. Add Parmigiano-Reggiano, 1/8 teaspoon salt, and 1/8 teaspoon pepper; stir well. Divide mixture evenly among prepared custard cups. Place custard cups in a 9-inch square baking pan; add hot water to the pan to a depth of 1 inch. Bake at 375° for 25 minutes or until puffy and set. Combine tomato, dash of salt, and dash of pepper in a medium bowl. Loosen edges of flans with a knife or rubber spatula. Place a plate, upside down, on top of each cup; invert onto plates. Spoon 1/2 cup tomato mixture over each flan. Top each serving with 1 tablespoon basil. Wine note: These scrumptious flans take much of their savoriness from the Parmigiano-Reggiano cheese. Because the cheese has a nutty/salty flavor, it pairs well with an earthy light red. Traditionally, Chianti would fill this bill, but for a more modern twist, try a California pinot noir instead. Pinot is an all-around winner with most hard cheeses. A favorite: Saintsbury 2006 Pinot Noir from Carneros, California, about $ -Karen MacNeil
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Dried sweet basil — tomato sauce, pizza, Italian seasoning
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
LED herb garden — grow basil, cilantro, parsley, dill year-round
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Dried sweet basil — tomato sauce, pizza, Italian seasoning
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Adjustable stand — hold cookbook or tablet at eye level while cooking
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
LED herb garden — grow basil, cilantro, parsley, dill year-round