- 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
- 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, and cloves 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.