8 medium vine-ripe tomatoes
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 cup old-fashioned oats
1/3 cup whole wheat pastry flour
2 scallions, thinly sliced (about 3 tablespoons)
1 large lemon, finely zested
2 ounces finely grated Parmesan (about 3/4 cup)
4 tablespoons cold unsalted butter, cut into 1/2-inch cubes
4 large fresh basil leaves, thinly sliced