Baked tomatoes with crusty bread
  • 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
  1. Preheat oven to 425F with rack in middle.
  2. Butter a 3-qt. baking dish (about 13x9x2)
  3. Drain tomatoes, reserving 1 c. juice
  4. 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.
  5. Add garlic, allspice, and cloves and cook, stirring, 1 min.
  6. 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.
  7. Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice.
  8. Transfer tomato mixture to baking dish and top with bread, overlapping slightly.
  9. Bake until bubbling and bread is crisp and golden brown, about 20 minutes.
From Gourmet magazine, Dec. (?) 2007