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Arabic Flat Breads with Tomato, Red Peppers & Fresh Pesto

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September 24, 2015 by marksetchfield

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Serves 4, prep time 15 minutes, cooking time 15 minutes

INGREDIENTS
3 large Arabic flat breads
3 large red onions, roughly chopped
3 tsp balsamic gel
2 tsp of sugar
1 tbsp Worcester sauce
2 garlic cloves chopped

4 tbsp of water
2 tsp of sugar
1 jar of red pesto
6 tbsp of tomato puree
4 roasted red peppers

3 handfuls of cherry tomatoes
4 large tomatoes, sliced and diced with the insides removed
3 tsp of oregano
3 tbsp of toasted pine nuts
Handful of sliced olives

FOR THE PESTO
1 large bunch of fresh basil
2 tbsp of pine nuts
3 tbsp of olive oil
1 tsp of rock salt
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METHOD
Preheat the oven to 160 degrees. Heat some oil in a pan then add the chopped onions.  Add the Worcester sauce, garlic, balsamic gel, sugar and season. Stir until the onions become soft, then add the water and reduce the heat, simmer for ten minutes. Next place a bread sheet on a baking sheet and evenly spread over some red pesto, then add another bread and repeat. Remove the onions from the heat. Add a layer of tomato puree to the breads, evenly spread over the red onion. Layer over the tomatoes and peppers, sprinkle over the oregano. Place the breads in the oven and cook for 20 minutes. Meanwhile in a pestle and mortar add the pine nuts, oil, salt and basil. Bash the ingredients until they are broken down into a smooth paste. In a frying pan over a medium heat, toast the pine nuts and keep to one side. Remove the breads from the oven, add the pesto, olives and toasted pine nuts and serve.
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