Baked Tomatoes With Crusty Bread

Edna Lewis in Gourmet Magazine, 01/2008. You will get enormous pleasure from serving people this dish. The brown sugar in the dish is not to sweeten the dish but to mellow the acidity. Use a sturdy bakery bread for the crust not the pre-sliced white stuff!!

• Ready In: 1 hr 10 mins
• Yields: 8 sides

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  white bread (1/4-inch )

Directions

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.