Sourdough Toasts with Smoky Tomato Confit

Ingredients

• 1 slices baguette 20-inch preferably sourdough
• 28 ounce canned tomatoes whole seeded drained finely chopped canned
• 40 servings oil-cured olives as needed pitted halved lengthwise
• 6 tablespoons olive oil extra-virgin
• 1 small onion finely chopped
• 0.5 teaspoon paprika smoked sweet spanish
• 0.1 teaspoon salt 
• 0.8 inch slivers cut on the diagonal as needed
• 0.5 teaspoon sugar 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• blender

Directions

1. Cook onion in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 4 minutes. Reduce heat to low and cook, covered, stirring occasionally, until onion is golden and soft, 8 to 10 minutes more.
2. Add tomatoes, paprika, sugar, and salt and cook, uncovered, over moderately low heat, stirring frequently, until mixture is very thick (jam-like), 25 to 30 minutes. Puree in a blender or food processor, then transfer to a bowl to cool.
3. Preheat oven to 350 degrees F.
4. Brush both sides of bread slices with remaining 3 tablespoons oil, then arrange in 1 layer on a baking sheet and bake, turning once, until lightly toasted, about 15 minutes total.
5. Spread the toasts with the confit, top with a chive baton, and place an olive 1/2, rounded-side up, in the center of each.
6. Cooks' note: Confit can be made 4 days ahead and chilled, covered. Bring to room temperature before using.