Barbecued sausages with chunky tomato relish

Heat 1 tbsp extra virgin olive oil in a pan and add 1/2 brown onion (finely chopped). Stir over low heat for 2-3 minutes. Add 1 tsp curry powder, 1 tsp plain flour, 1 tsp dry mustard, 1/2 tsp salt and stir well. Add 400g can chopped tomatoes, 2 tbsp balsamic vinegar, 2 tbsp brown sugar and simmer over low heat for about 8-10 minutes, stirring occasionally, or until mixture thickens slightly. Barbecue sausages over medium-high heat or until cooked as desired. Add 8 basil leaves (torn) to relish and serve with sausages and hot garlic bread.