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Ingredients
- 2 tablespoons oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 2 small red chillies, chopped
- 425 g (13 1/2 oz) canned tomatoes, crushed
- 2 pimientos, chopped
- 2 tablespoons lemon juice
- 4 tablespoons chopped fresh parsley
- 3 pitta bread pockets
- 3 tablespoons sour cream
Method
1. Preheat the oven to moderate 180°C (350°F/Gas 4). Heat oil in a medium pan and add onion, garlic and chillies. Stir over medium heat for 2 minutes or until onion is tender.
2. Add the tomatoes, pimientos and lemon juice; bring to the boil. Reduce heat to low; simmer, uncovered, for 5 minutes or until reduced and thickened. Remove from heat; stir in parsley.
3. Split the pitta pockets in half and cut each half into eight wedges; brush with a little oil. Place in a single layer on an oven tray and bake for 10 minutes or until golden and crisp. Spoon the tomato dip into a bowl and top with sour cream. Serve warm or cold, as a dip for pitta crisps.
