Tomato and boerewors smoor

By admin
06 July 2011

Serves 4

30 ml olive oil

350 g boerewors

1 onion, thinly sliced

1 clove garlic, finely chopped

1 chilli, finely chopped (optional)

15 ml Worcester sauce

1 tin (410 g) chopped tomatoes

30 ml fresh oregano

Pinch sugar, salt and freshly ground black pepper

TO SERVE

Creamy polenta

Heat a little of the oil in a pan and fry the wors until cooked.

Set aside.

Heat the rest of the oil and sauté the onion, garlic and chilli for a few minutes.

Stir in the rest of the ingredients and simmer for about 10 minutes or until fragrant.

Cut the wors into pieces, add them to the sauce and heat through.

Make the polenta according to the instructions on the pack and serve with the smoor.

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