Baked Tomatoes With Crusty Bread Recipes

Steps:

• 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.

Steps:

• Preheat broiler to high.
• Cut bread in half then slit loaf lengthwise. Char the bread under broiler, then rub with crushed garlic and drizzle with oil. Cut bread into large, bite size cubes and transfer to a basket.
• Slice tomatoes and arrange on a platter. Dress with lemon juice and salt.
• Slice pimentos and place in a small serving dish. Slice or cube half of the manchego, leave the remainder whole with a utensil to cut with alongside. Serve on a cutting board. Place olives in a dish near cheese.
• Use party picks to stack tomatoes and or cheese and olives with bread cubes to pop into your mouth. Bread cubes are tasty with meat and mushroom bites as well.

Steps:

• Toss 2 pounds tomatoes (cut into large chunks) with 3/4 teaspoon kosher salt in a colander set over a bowl; drain 15 minutes. Whisk 2 tablespoons olive oil and 1 tablespoon red wine vinegar into the juices. Toss with the tomatoes and 1/4 cup chopped chives. Rub crusty bread with halved garlic cloves; toast. Serve with the tomatoes.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Stir the tomatoes, bread, sugar, butter, salt, and pepper in a bowl; pour into the prepared dish.
• Bake until hot and the tomatoes are tender, about 45 minutes.

Steps:

• Sit a box grater on a plate and grate the tomatoes, leaving behind the skin. Drain the pulp in a small sieve, then mix the pulp with 2 tbsp of olive oil and season.
• Brush the bread with oil and toast or griddle until golden. Rub one side with the cut side of the garlic. Just before serving, spoon some of the tomato onto each slice. Finish with a piece of ham, push in a cocktail stick and sprinkle over black pepper.

Steps:

• In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.