Sataraš - Serbian Pepper and Tomato Skillet Recipe
Sataraš is a traditional Serbian pepper and tomato skillet dish known for its rich and saucy texture made from a medley of bell peppers, tomatoes, onions, and garlic. Cooked slowly to bring out natural sweetness and tenderness, this hearty vegetable stew is perfect served warm with crusty bread or as a flavorful side to grilled meats.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Serbian
Ingredients
Vegetables
- 2 green bell peppers
- 2 orange bell peppers
- 2 yellow bell peppers
- 5 tomatoes
- 4 medium/large onions
- 5 garlic cloves
Seasonings & Oil
- 1 ½ tbsp Vegeta seasoning
- ½ tbsp salt
- ¼ tsp black pepper
- 1/3 cup oil
Instructions
- Start the Vegetables: Chop the onions, green bell peppers, and garlic. Add them along with oil, Vegeta, salt, and black pepper to a large Dutch oven. Stir to coat evenly and cook uncovered over medium heat, stirring occasionally and scraping the bottom to prevent sticking.
- Prepare the Tomatoes: Bring a medium pot of water to a boil. Cut a shallow 'X' on the bottom of each tomato. Lower tomatoes into boiling water for 1–2 minutes until skins loosen. Remove, cool slightly, peel off skins, remove cores, and chop into bite-sized pieces.
- Continue Cooking the Vegetables: After about 30 minutes, reduce heat to medium-low and continue cooking for 45 minutes. Stir occasionally and scrape pot bottom as needed until onions are soft and golden and peppers are tender.
- Add the Tomatoes: Stir the chopped tomatoes into the Dutch oven. Increase heat to bring the mixture to a gentle simmer, then continue cooking uncovered.
- Simmer Until Thickened: Cook for 25 more minutes, stirring occasionally, until the tomatoes break down fully and sauce thickens to a rich, saucy consistency with tender vegetables.
- Taste and Serve: Adjust salt and pepper to taste. Serve warm with crusty bread as a light meal or alongside grilled meats as a traditional Serbian side dish.
Notes
- Use a Dutch oven or heavy-bottomed pot to ensure even cooking and prevent burning.
- Peeling tomatoes removes bitterness and improves texture.
- Vegetables must cook slowly to develop natural sweetness and tenderness.
- Can be stored in airtight container in the refrigerator for up to 4 days.
- Serve with crusty bread or as a side dish to grilled meats for authenticity.
