Baked Tomatoes with Crusty Bread

Baked Tomatoes with Crusty Bread
Photo by Romulo Yanes


  • 1 tablespoon light brown sugar
  • 2 medium onions
  • 1/8 teaspoon ground cloves
  • 8 1/4-inch-thick slices good-quality white sandwich bread such as a pullman loaf
  • 3 28-ounce cans whole tomatoes in juice
  • 1 teaspoon dried thyme
  • 6 tablespoons unsalted butter
  • + 2 more ingredients
    • 1/8 teaspoon ground allspice
    • 2 garlic cloves

Preheat oven to 425°F with rack in middle. Butter a 3-quart baking dish (about 13 by 9 by 2 inches). Drain tomatoes, reserving 1 cup 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 teaspoon salt, stirrin...

View full recipe at Epicurious


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