Skillet Tomato Casserole with White Beans and Parmesan Croutons

By á-174510

Ingredients

• 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 1/2-inch dice
• 3 garlic cloves, minced
• 2 teaspoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 can Great Northern Beans, rinsed and drained
• 10 ounce package frozen spinach, thawed with excess moisture pressed out
• 1/2 cup fresh basil leaves, julienned
• 1/2 cup freshly grated Parmesan cheese

Preparation

Step 1

irections:

Place rack in the upper third of oven and preheat the oven to 350 degrees F.
Heat 3 tablespoons of olive oil in a large and 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.