Boerewors Treat with Tomato, Garlic & Basil Sauce and Parathas
A delicious South African-inspired dish featuring juicy boerewors sausage served with a flavorful tomato, garlic, and basil sauce, accompanied by warm parathas.
Ingredients
For the Boerewors
- 500gboerewors sausage
Tomato, Garlic & Basil Sauce
- 1cupcherry tomatoes
- 4clovegarlic
- 2fresh chilies
- 2tbspolive oil
- 1cuptomato puree
- 1/4cupfresh basil leaves
- 1dashsalt
- 1dashpepper
For Serving
- 4parathas
How to make Boerewors Treat with Tomato, Garlic & Basil Sauce and Parathas
Prepare the Sauce
Preheat your oven to 200°C (about 400°F). Place the cherry tomatoes, whole garlic cloves, and chilies on a baking tray. Drizzle with olive oil, and toss to coat everything evenly.
Roast in the oven for 15-20 minutes, or until the tomatoes are blistered, and the garlic is golden and soft.
In a pan over medium heat, add the roasted tomatoes, garlic, and chilies along with the tomato puree. Mash the roasted ingredients slightly with a fork or spoon to release their juices.
Add the chopped basil, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld together into a rich, thick sauce.
Cook the Boerewors
While the sauce is simmering, heat a pan over medium heat and add a touch of oil if needed.
Place the boerewors in the pan and cook for about 10-12 minutes, turning occasionally, until browned and cooked through.
Serve the boerewors on a plate with the tomato, garlic, and basil sauce on the side. Add fresh, warm parathas for scooping up the sauce and sausage.
Tips & Tricks
Adjust the sauce consistency by adding a splash of water or broth if needed, or simmer longer for a thicker texture.
Roasting the tomatoes, garlic, and chilies enhances their sweetness and depth, bringing a smoky layer to the sauce.
Serve the sauce on the side to keep the boerewors crispy, or drizzle lightly over for added flavor.
Lightly toast parathas on a griddle just before serving for a soft, flaky texture perfect for scooping up sauce.
