Baked Tomatoes With Crusty Bread

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 2 5/8 quarts whole tomatoes with juice (three 28 oz cans)
• 3 ounces unsalted butter, divided
• 2 medium onions, chopped
• 2 garlic cloves, finely chopped
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 teaspoon dried thyme
• crushed red pepper flakes, to taste
• 1 tablespoon packed light brown sugar (to taste)
• 8 slices bakery bread (1/4-inch )

Recipe

• 1 preheat oven to 425°f with rack in middle.
• 2 butter a 3-quart baking dish (about 13 by 9 by 2 inches).
• 3 drain tomatoes, reserving 1 cup juice, then chop.
• 4 heat 2 tablespoons butter in a 5- to 6-quart heavy pot over medium-high heat until foam subsides, then cook onions with 1/2 teaspoon salt, stirring occasionally, until golden-brown, about 10 minutes.
• 5 add garlic, allspice, cloves & red pepper flakes, if using, and cook, stirring, 1 minute.
• 6 stir in tomatoes with reserved juice, thyme, brown sugar, and 1/2 teaspoon pepper and briskly simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.
• 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.