Active Time

　　20 min

　　Total Time

　　1 hr

　　The brown sugar in the ingredients list below is there to mellow the acidity of the tomatoes, not to make this a sweet dish. Use a sturdy bakery loaf of white sandwich bread, not the packaged sliced stuff, for the topping. You will get enormous pleasure from serving people this dish.

　　

Ingredients

Makes 8 (side dish) servings

　　3 (28-ounce) cans whole tomatoes in juice

　　3/4 stick 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

　　1 tablespoon packed light brown sugar, or to taste

　　8 (1/4-inch-thick) slices good-quality white sandwich bread such as a pullman loaf

　　

Step 1

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

　　

Step 2

Drain tomatoes, reserving 1 cup juice, then chop.

　　

Step 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.

　　

Step 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.

　　

Step 5

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

　　

Step 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.