2 (4 ounce) cans tomato sauce
1 (1 ounce) package dry onion soup mix
1 1/2 tablespoons milk
1 large onion, chopped
1/2 cup white wine
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1/4 teaspoon Italian seasoning
1 tablespoon distilled white vinegar
2 teaspoons prepared horseradish
1 teaspoon ground white pepper
Place tomato sauce, onion soup mix and milk in medium bowl. Stirring constantly, blend well.
Remove 1 1/2 tablespoons of sauce mixture. Mix in onion, white wine, Worcestershire sauce and brown sugar, then fold in Italian seasoning.
Melt horseradish and brown sugar in small bowl. Stir together mustard, brown sugar, Italian seasoning and vinegar. Drizzle mixture onto the tomato pockets.
Bake 20 minutes in the preheated oven, until pita pockets are golden brown. Cool pita pockets on the baking sheet and serve hot.