Spray a 8 x 1 1/2 inch round baking pan with nonstick coating, set aside. In a large bowl combine the flour, cornmeal, sugar, basil, baking powder, and salt. In a small bowl combine the milk, egg product, and oil. Add the milk mixture all at once to the flour mixture. Stir just until moistened, the batter should be lumpy. Fold the tomato pieces into the batter. Spoon the batter into the prepared pan. Bake in a 425º F. oven for 15 to 20 minutes or until a wooden toothpick inserted into the center comes out clean. Cool on a wire rack. Cut into wedges. Makes 122 servings