Back to 4 servings For the balsamic onions 3 onions, large or 4 medium, peeled, halved and sliced 1 cup white grape vinegar 1 cup water 0.5 cup balsamic vinegar 0.5 cup light brown sugar salt & pepper, to taste For the roasted tomatoes 400 g baby tomatoes, rosa or cherry 30 ml olive oil 5 ml sugar salt & pepper For the gatsby 500 g boerewors 1 La Motte Bakery Crustique loaf mayonnaise, for spreading fruit chutney, for spreading lettuce leaves red onion, finely sliced peri-peri or prego sauce, for serving
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1 Step 1: In a large pot, add the sliced onions, white vinegar and water. Bring to a boil and cook for 10 minutes uncovered, stirring now and then.2 Step 2: Strain off the liquid, then add the balsamic vinegar and sugar, stirring. Bring to a simmer, then cook for about 30 minutes until it becomes syrupy, seasoning with salt & pepper.3 Step 3: Remove from the heat and set aside.4 Step 4: Preheat the oven to 160 C.5 Step 5: In a medium iron skillet or roasting pan, add the tomatoes, drizzle with oil, sprinkle with sugar and season well with salt & pepper. Give the pan a light shake to cover all over, then roast uncovered for 1 hour.6 Step 6: Set aside.7 Step 7: Braai the wors until done but still juicy.8 Step 8: Slice the crustique loaf open horizontally, then spread one half with mayonnaise and the other with chutney.9 Step 9: To the bottom half, add lettuce leaves, balsamic onions, the warm wors (whole or cut into smaller portions) and top generously with the roasted tomatoes.10 Step 10: Drizzle all over with the peri-peri sauce, then cut into portions and serve at once.getsaucepan.com/r/837de619-bebd-4e95-a922-b13d7882a94a · Original: https://la-motte.com/blogs/news/boerewors-gatsby?srsltid=AYCX9vIGOrY00OJNqNYoavNdw4gIJcQaoko3XtSdfBTgDGsq4w533EN3
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