INGREDIENTS
- 3 (28 oz.) cans of diced tomatoes
- 3/4 stick unsalted butter, divided
- 2 med. onions, chopped
- 2 garlic cloves, finely chopped
- 1/8 tsp. ground allspice
- 1/8 tsp. ground cloves
- 1 tsp. dried thyme
- 1 tbs. packed light brown sugar, or to taste
- 8 (1/4 in.) slices good quality white sandwich bread such as a pullman loaf
DIRECTIONS
- Preheat oven to 425F with rack in middle.
- Butter a 3-qt. baking dish (about 13x9x2)
- Drain tomatoes, reserving 1 c. juice
- Heat 2 tbs. butter into a 5-6qt. heavy pot over medium high heat until foam subsides, then cook onions with 1/2 tsp. salt, stirring occasionally, until golden brown, about 10 min.
- Add garlic, allspice, and cloves and cook, stirring, 1 min.
- Stir in tomatoes with reserved juice, thyme, brown sugar, and 1/2 tsp. pepper and briskly simmer, uncovered, stirring occasionally, until thickened, about 20 min.
- Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice.
- Transfer tomato mixture to baking dish and top with bread, overlapping slightly.
- Bake until bubbling and bread is crisp and golden brown, about 20 minutes.
