Ingredients:
1/2 cup extra-virgin olive oil; 3 large garlic cloves, thinly sliced lengthwise; 2 Turkish bay leaves or 1 California; 2 whole cloves; 1 celery rib, finely chopped; 1 medium onion, finely chopped (1 cup); 1/2 Italian frying pepper, finely chopped (1/2 cup); 1 teaspoon curry powder (preferably Madras);
3/4 teaspoon salt; 1/4 teaspoon black pepper; 2 lb tomatoes, cored and cut into 1-inch-wide wedges; 2 to 3 teaspoons packed dark brown sugar; 3 large slices sourdough (cut from center of a 9- to 10-inch round loaf)

Preparation:
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, bay leaves, and cloves, stirring, until garlic is golden, 35 to 40 seconds. Remove from heat, then transfer garlic, bay leaves, and cloves with a slotted spoon to paper towels to drain.

Reserve all but 2 tablespoons oil in a heatproof bowl, then add celery, onion, frying pepper, curry powder, salt, pepper, and reserved bay leaves and cloves to skillet and cook, stirring occasionally, until vegetables are softened, about 5 minutes.

Add tomatoes and 1 teaspoon brown sugar and cook, stirring occasionally, until tomatoes are just beginning to break down, about 20 minutes. Remove skillet from heat and stir in half of reserved garlic slices. Add remaining 1 to 2 teaspoons brown sugar, if desired.

Heat grill pan over moderately high heat until hot but not smoking.

Meanwhile, brush both sides of bread slices with reserved olive oil, then grill in hot grill pan, turning over once, until pale golden and grill marks appear, about 4 minutes total.

Spoon tomato mixture onto toast on plates and sprinkle with remaining garlic slices.

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