Baked Tomatoes with Crusty Bread
A comforting casserole of seasoned tomatoes topped with buttery toasted bread. This rustic dish combines the rich flavors of stewed tomatoes with aromatic spices and herbs, finished with a golden-brown bread topping.
Ingredients
- •3 cans whole tomatoes in juice
- •¾ stick unsalted butter
- •2 medium onions
- •2 cloves garlic
- •⅛ teaspoon ground allspice
- •⅛ teaspoon ground cloves
- •1 teaspoon dried thyme
- •1 tablespoon packed light brown sugar
- •8 slices white sandwich bread
Cooking Instructions
- 1.
Preheat oven to 425°F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches).
5 min
- 2.
Drain tomatoes, reserving 1 cup juice, then chop.
5 min
- 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.
11 min
- 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.
20 min
- 5.
Meanwhile, melt remaining 1/2 stick butter and brush onto both sides of bread. Halve each slice.
5 min
- 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.
20 min
