Tomato-chilli relish and mozzarella tortillas
- 1 onion, thinly sliced
- 200g Rosa tomatoes, halved
- 15ml (1 tbsp) olive oil
- 30ml (2 tbsp) balsamic vinegar
- 100g (½ cup) brown sugar
- 1 red chilli, seeded and chopped
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) tomato-chilli relish
- 4 soft tortillas
- 200g mozzarella, grated
- 80ml (1/3 cup) fresh basil leaves
- 15ml (1 tbsp) butter
To make the relish, preheat the oven to 180°C. Place the onion and tomato on a baking tray, drizzle with the olive oil and balsamic vinegar and bake until the tomatoes are soft and browning, about 5 minutes.
Transfer the tomato mixture to a frying pan, add the sugar and chilli and season. Simmer until it starts to thicken, about 30 minutes.
Spoon the relish over 2 tortillas and top with the mozzarella and basil. Cover with the other two tortillas and press slightly flat.
Melt the butter in a large frying pan. Fry each tortilla sandwich until the cheese begins to melt. Turn the tortilla over and brown the other side, remove from the heat, slice and serve immediately. Great with guacamole.