Crusty Baked Tomatoes

This side dish goes with anything.
It won't work in a skillet, microwave or Dutch oven, so make
this only if your camp oven can hold a 9 X 13-inch baking pan.

1 stick butter
8 slices hearty Italian bread
Brown sugar
3 cans, 28 ounces each, crushed tomatoes
1 tablespoon instant blend flour (e.g. Wondra)
2 medium onions, diced
1 tablespoon brown sugar
1 teaspoon garlic powder
½ teaspoon cinnamon
1/8 teaspoon cloves

Heat the oven to 425 degrees.
Let butter come to room temperature and butter
the bread, reserving some butter.
Sprinkle bread lightly with brown sugar and set aside.
Heat remaining butter and cook the onions until soft.
Stir in a tablespoon of brown sugar.

Drain off a little tomato juice to combine with the flour.
Stir it with the tomatoes, onions, garlic powder, cinnamon
and cloves in a well-buttered 9 X 13-inch casserole.
Cut bread slices in half or quarters and arrange in a
pretty pattern on top.
Bake until tomatoes are bubbly and bread is golden crusted.
Serve with a draining spoon.
Makes 8 to 10 side dish servings.