Preheat oven to 400. In 9 inch springform pan, toss bread crumbs with 1/4 cup of the olive oil; press bread crumbs evenly into bottom of pan.
. In a bowl, whisk together ricotta, Parmesan, eggs, basil and salt and pepper. Pour over the crust and arrange sliced tomatoes on top. Sprinkle sugar over the tomatoes and brush with the 1 Tbsp. of olive oil.
. Bake til tomatoes are almost dry, about 35 to 45 minutes. Let cool. Remove from pan. Serve warm or at room temperature.