Directions:
- 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, stirring occasionally, until golden-brown, about 10 minutes.
- Add garlic, allspice, cloves & red pepper flakes, if using, and cook, stirring, 1 minute.
- 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.
- Meanwhile, melt remaining 1/2 stick 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.04 Kcal (519 kJ) | ||
| Calories from fat | 77.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.63g | 13% | |
|---|---|---|---|
| Cholesterol | 22.86mg | 8% | |
| Sodium | 12.29mg | 1% | |
| Potassium | 511.39mg | 11% | |
| Total Carbs | 10.66g | 4% | |
| Sugars | 6.99g | 28% | |
| Dietary Fiber | 2.58g | 10% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 29.7mg | 49% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 32.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 52.79 Kcal (221 kJ) | ||
| Calories from fat | 33.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 13% | |
|---|---|---|---|
| Cholesterol | 9.73mg | 8% | |
| Sodium | 5.23mg | 1% | |
| Potassium | 217.65mg | 11% | |
| Total Carbs | 4.54g | 4% | |
| Sugars | 2.97g | 28% | |
| Dietary Fiber | 1.1g | 10% | |
| Protein | 1.02g | 5% | |
| Vitamin C | 12.6mg | 49% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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