Sataraš

Sataraš is a beloved Serbian summer dish of slowly stewed sweet peppers and ripe tomatoes, a staple of village kitchens from Vojvodina to southern Serbia. Made when the pepper harvest is at its peak, it doubles as a side dish, a sauce for eggs, or a topping for polenta and bread.

Serves: 4

Ingredients

• 5 large sweet red and green peppers (about 800g / 1.75 lb), deseeded and sliced
• 4 ripe tomatoes (about 500g / 1 lb), roughly chopped
• 1 large onion, thinly sliced
• 4 cloves garlic, sliced
• 4 tbsp (60ml) sunflower oil
• 1 tsp sweet paprika
• 1/2 tsp salt
• Black pepper to taste
• Fresh flat-leaf parsley to serve

Instructions

1. Heat the oil in a wide, heavy-bottomed pan over medium heat. Add the onion and cook slowly for 10 minutes, stirring occasionally, until soft and translucent.
2. Add the peppers and garlic. Stir well, cover and cook on medium-low heat for 15 minutes, stirring occasionally, until the peppers soften and begin to release their juices.
3. Add the tomatoes and paprika. Stir to combine and continue cooking uncovered for 20–25 minutes, stirring regularly, until the mixture is thick and jammy and most of the liquid has evaporated.
4. Season with salt and black pepper. The sataraš should be soft, fragrant and intensely flavoured.
5. Serve warm topped with parsley, as a side dish with meat, alongside fried eggs, or spooned over thick cornbread.

Cook's Notes: The key to great sataraš is patience — let it cook slowly so the peppers caramelise rather than steam. Use a mix of red and green peppers for the best flavour balance. A pinch of chilli flakes makes a nice addition for those who like heat.