Recipes
South Africa

Boerewors with Tomato Relish

Classic South African boerewors paired with a homemade spiced tomato relish.

Ingredients

  • 500g boerewors (traditional or spiced)
  • 4 large tomatoes, chopped
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 tbsp fresh coriander or thyme
  • 1 tsp paprika
  • 1 tbsp oil
  • Salt & pepper
  • Optional: chilli, sugar, lemon juice

Method

  1. 1

    Cook boerewors over medium coals until browned and cooked through. Avoid piercing to retain juices.

  2. 2

    Sauté onion and garlic in oil until soft. Add tomatoes, paprika, salt, pepper, and herbs. Simmer 15–20 minutes until thickened.

  3. 3

    Add lemon juice or a pinch of sugar to balance acidity if needed.

  4. 4

    Slice boerewors and serve with warm tomato relish.

Swaps & variations

  • Add green peppers for sweetness
  • Add peri-peri for a spicy relish
  • Add cumin for a Cape Malay twist
  • Add apricot jam for a sweet glaze

Storing & freezing

Relish keeps 5 days refrigerated. Freeze up to 3 months. Boerewors can be frozen raw or cooked for 2–3 months.

Grow it yourself

  • Tomatoes: Full sun and warm conditions; start indoors; deep watering; support with stakes
  • Onions: Plant early spring or autumn; loose compost-rich soil
  • Garlic: Plant late autumn/winter; keep weed-free and mulch well
  • Coriander: Prefers cool weather and partial shade; Thyme: Thrives in hot dry soil
  • Ladybirds control aphids on tomatoes
  • Use garlic spray for whiteflies and caterpillars
  • Interplant tomatoes with basil to deter pests
  • Marigolds reduce soil nematodes around tomatoes
  • Tomatoes: Harvest fully red or slightly soft; overripe tomatoes make rich sweet relish
  • Onions: Pull when tops fall over naturally; cure in warm dry space
  • Garlic: Harvest when bottom leaves brown

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