|12||rosa tomatoes — halved|
|1||red onion — peeled and roughly chopped|
|2 tsp||vinegar — balsamic|
|1||fresh chillies — deseeded and chopped|
|800 g||boerewors — lamb|
|bread — rolls|
|1||fresh basil — handful|
|1||fresh mint — small handful|
|1||mozzarella cheese — buffalo or bocconcini|
|salt and freshly ground black pepper — to taste|
Pre-heat your oven to 200°C. To an ovenproof bowl add your tomatoes and onion, drizzle with the olive oil, balsamic vinegar and a generous pinch of salt and pepper, as well as the sugar and chilli.
Stir everything together and cook for at least 15 minutes, or until cooked through and the onions start to caramelise and are golden brown.
While the relish cooks, cook your boerewors on the braai or alongside the relish, for about 10-15 minutes, depending on the thickness, turning half way. Remove form the heat and set aside to rest on a warmed serving plate.