10ounces frozen chopped spinachthawed and pressed dry
1/2cupfresh basil leavesjulienned
1/2cupfreshly grated Parmesan cheese
Place a rack in the upper third of the oven and preheat the oven to 350 degrees F.
Heat 3 tablespoons of olive oil in a large, deep ovenproof skillet over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
To the skillet, add the tomatoes, garlic, sugar, salt, and pepper. Continue to cook, stirring often, for 5 minutes, until the tomatoes break down.
Off the heat, stir in the beans, spinach, and basil until well mixed. Sprinkle with Parmesan cheese and drizzle with the remaining 2 tablespoons olive oil.
Bake for 30 to 40 minutes, until the top is browned and the tomatoes are bubbly. Enjoy hot or warm.
TO STORE: Tomato casserole leftovers may be stored in the fridge for up to 3 days.
TO REHEAT: For best results, warm in a preheated 350 degree F oven until the casserole is heated through and the croutons have crisped up again. You may also reheat in a microwave.
TO FREEZE: Prepared tomato casserole may be stored in the freezer for up to 3 months. To serve, defrost overnight in the refrigerator and then reheat as directed above.