Baked Tomatoes With Crusty Bread

1. 1

   Preheat oven to 425u00b0F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches).

2. 2

   Drain tomatoes, reserving 1 cup juice, then chop.

3. 3

   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. Add garlic, allspice, and cloves and cook, stirring, 1 minute.

4. 4

   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.

5. 5

   Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.