Sataraš (Croatian Pepper & Tomato Stew)

Tips, Troubleshooting & Variations

• Substitutions & notes: Any sweet pepper will work; in traditional recipes, local peppers like babura or roge are used. If peppers are very large, use 2–3; if small, use 4–5. Swapping in canned roasted red peppers or stewed tomatoes is fine in a pinch. For a richer stew, stir in a teaspoon of smoked paprika or a splash of white wine. This dish is naturally gluten-free, vegan, and works well with added spices or herbs of your choice.
• Serving Suggestions & Pairings: Sataraš is very versatile. Serve it as a side alongside grilled meats (cevapi or ćevapčići), sausages, or fish. For a meatless meal, serve it topped with a fried or poached egg. It’s excellent spooned over a slice of crusty bread, polenta (pura), or even as a taco filling. A sprinkle of crumbled feta or a dollop of sour cream brings a creamy contrast. In Croatia, sataraš often accompanies steak or vege patties, and is sometimes eaten cold in packed lunches. Pair it with a light red (like Pinot Noir) or a fresh white wine (Graševina).
• Storage & Reheating: Store leftover sataraš in the refrigerator for up to 3 days. Reheat gently on the stove; add a little water if it has thickened too much. The flavors deepen over time, so it’s common to enjoy sataraš the next day. This stew freezes well (up to 2 months); thaw in the fridge before reheating.
• Variations & Substitutions: Stir in diced zucchini or eggplant along with the peppers for a more Mediterranean version. For heat, add a chopped chili or a dash of hot paprika. To mimic shakshuka, push a few wells into the simmering stew and crack eggs into them, cooking until the eggs set. In winter, canned diced tomatoes and frozen bell peppers make it easy. If in a rush, use a jar of good-quality ajvar (red pepper spread) instead of fresh peppers and tomatoes – just cook down with onions until thick.
• Chef’s Tips: Slow, gentle cooking is key. Let the vegetables break down naturally on low heat, which concentrates their sweetness. Stir occasionally to prevent sticking, and cover the pot to keep in steam. If the tomatoes are very sour, a pinch of sugar will balance the acidity (or grate a carrot). Avoid pressing the vegetables too much with your spoon – you want them chunky, not pureed.
• Optional Add-Ons: Add chopped parsley, basil, or dill on top before serving. A spoonful of ajvar or harissa swirled in can add depth. You can also finish a serving with a splash of olive oil or vinegar for brightness. This dish is great for make-ahead cooking – warm it up and garnish at mealtime.
• Related Recipes: Sataraš is similar to other Balkan pepper-tomato dishes like Bosnian pinđur or Turkish menemen. It pairs beautifully with dishes like stuffed cabbage (sarma), grilled meats, or as part of a meze platter.
• Equipment Needed: A large skillet or saucepan with lid, wooden spoon or spatula, cutting board, and knife.