Tomato Casserole
This tomato casserole, baked with homemade croutons, fresh tomatoes, spinach, white beans, and Parmesan, is a hearty one-pan family dinner.
Foto: Well PlatedIngredients
- 5 tablespoons extra-virgin olive oil (divided)
- 3 cups 1/2-inch-diced bread (use a good, crusty whole-grain bakery loaf or sourdough)
- 2 1/2 pounds fresh tomatoes (cut into a 1/2-inch dice)
- 3 cloves garlic (minced)
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 can Great Northern beans (rinsed and drained)
- 10 ounces frozen chopped spinach (thawed and pressed dry)
- 1/2 cup fresh basil leaves (julienned)
- 1/2 cup freshly grated Parmesan cheese
Steps
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.
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