Baked Tomatoes

• 5 large, ripe tomatoes, peeled, cored, seeded and coarsely chopped
• 1 onion, peeled and minced
• 1 cup cold water
• 1 tablespoon sugar
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 1 slice fresh white bread, crusts removed
• 1 teaspoon unsalted butter, melted

1. Preheat oven to 350 degrees.
2. Combine tomatoes, onion and 1 cup cold water in a saucepan.
3. Simmer over medium heat for 30 minutes.
4. Stir in the sugar, salt and pepper.
5. Meanwhile, cut the bread into 12 square pieces and toast.
6. Set aside.
7. Brush the inside of a baking dish with the melted butter.
8. Add the tomato mixture.
9. Tuck the pieces of toast on the sides.
10. Bake for 30 minutes.
11. Season to taste with salt and pepper and serve.

tomatoes, onion, cold water, sugar, salt, freshly ground pepper, white bread, unsalted butter

Taken from cooking.nytimes.com/recipes/374 (may not work)