Baked Tomatoes with Crusty Bread

Ingredients for Baked Tomatoes with Crusty Bread

• 3 (800g) cans whole tomatoes in juice

• 3/4 stick unsalted butter, divided

• 2 medium onions, chopped

• 2 garlic cloves, finely chopped

• 1/8 teaspoons ground allspice

• 1/8 teaspoons 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

How to make Baked Tomatoes with Crusty Bread

Preheat oven to 218°C with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches).

Drain tomatoes, reserving 240ml juice, then chop.

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 teaspoons salt, stirring occasionally, until golden-brown, about 10 minutes. Add garlic, allspice, and cloves and cook, stirring, 1 minute.

Stir in tomatoes with reserved juice, thyme, brown sugar, and 1/2 teaspoons pepper and briskly simmer, uncovered, stirring occasionally, until thickened, about 20 minutes.

Meanwhile, melt remaining 60g butter and brush onto both sides of bread. Halve each slice.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.