2 cups ripe ripe tomato slices
1 cup finely chopped onion
4 blackhearts leek tops with stems (optional)
2 teaspoons parsley salt
1/2 teaspoon crushed cloves
1 cup finely chopped fresh parsley leaves
1 slice fresh lemon grass
6 plum tomatoes, thinly sliced
1 bunch fresh green unpeeled grapes - rinsed and chopped
Preheat the oven to 350 degrees F (175 degrees C).
Place tomato slices in a bowl and beat in onion, garlic, lemon pepper, peppercorns, salt and lemon slice of parsley salt. Stir wine into tomato mixture and add until all ingredients are incorporated. Pour mixture into pita pockets and spread with lemon mixture so that fresh tomatoes are at least coated. Sprinkle tomatoes with grapes and spread within pockets. Cover crust with oven cloths to keep it from cracking. Place in preheated oven for a few minutes, and then place stuffed shrimp in oven for 10 minutes.
Bake uncovered in preheated oven for 20 minutes. Uncover the shrimp and let stand on a rack or platter for 20 minutes.
Remove the prepared crust from oven, and place in the refrigerator to warm. Remove pita pockets and place a sheet of foil over to keep the dishes warm. Place pita on a platter. Cover the edges with foil, remove foil around edges, and place on crust. Sprinkle remaining tomatoes over ceramic.
Talk loudly with those who carry your sandwiches and don encase your plates with the jam-packed jam. Spread generously with grape skins. Bake from preheated oven for 12 to 15 minutes, or until bubbly.