PREHEAT oven to 350º F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
PLACE tomatoes in a strainer set over a bowl. Let juice drain for 15 minutes; reserve juice. Toss drained tomatoes with bread crumbs in medium bowl; set aside for later use.
COMBINE hash browns, sour cream, cheese, soup, evaporated milk, oil, onion powder, Italian seasoning, salt, pepper and reserved juice from tomatoes in large bowl. Spread potato mixture evenly into prepared dish. Sprinkle tomato mixture over top.
BAKE for 1 hour or until bubbly at the edges. Sprinkle with fresh basil or parsley before serving.