Ingredients:
4 whole wheat pittas (flat bread)
Puree:
1/4 cup sherry or white wine
1 large onion, diced
1 green pepper, chopped
1 stalk celery, chopped
4 medium ripe tomatoes, peeled and chopped
1 1/2 Tbs. chopped fresh basil
1/4 tsp. paprika
1/4 tsp. oregano
Puree:
1/4 cup sherry or white wine
1 large onion, diced
1 green pepper, chopped
1 stalk celery, chopped
4 medium ripe tomatoes, peeled and chopped
1 1/2 Tbs. chopped fresh basil
1/4 tsp. paprika
1/4 tsp. oregano
Recipe:
1. Saute onion, green pepper and celery in a little sherry or wine in a saucepan until soft.
2. Add the tomatoes, basil, and paprika and mix well.
3. Cook uncovered until the tomatoes are soft and the mixture reduced to a thick pure, about 10-15 minutes. Season.
4. Wrap pitta bread in foil and warm in the oven for 5 minutes.
6. Spread tomato puree on bread, sprinkle oregano and serve warm.
2. Add the tomatoes, basil, and paprika and mix well.
3. Cook uncovered until the tomatoes are soft and the mixture reduced to a thick pure, about 10-15 minutes. Season.
4. Wrap pitta bread in foil and warm in the oven for 5 minutes.
6. Spread tomato puree on bread, sprinkle oregano and serve warm.
Serves:
2 to 4
Notes:
Pitta bread is made of twice-risen dough and baked for a short time in the oven. The short baking time does not fully gelatinize the starch making it less digestible. This provides steadier glucose levels and insulin responses - ideal for stabilizing you