2. Tear toast into about 4 pieces per slice; add to tomatoes.
3. Add butter and sugar.
4. Simmer, uncovered, 20 minutes, stirring occasionally. Serve warm.
Adapted from Real American Food by Jane and Michael Stern (Alfred Knopf, 1986). Copyright 1986 by Jane and Michael Stern
New York chef Melissa Daka, owner of Eolo and Pastai, says wines from Sicily's Mount Etna are "intense just like the fireworks of the lava that spits out of the volcano."