Breakfast Mains Sides Snacks

Tomato and Capsicum Satarash

Tomato and Capsicum  Satarash is one of our fridge staples.  It takes about 20 minutes to prep and then simmers on the stove for about 30 minutes.  Once it’s done, it’s a compliment to so many things.

This recipe is a traditional Croatian dish with a few tweeks.

In it’s most basic form it can be enjoyed warm on toast or with some warm crusty bread.  If you love a little chilli kick, just add a squirt of Sriracha Hot Chilli Sauce or Tabasco.

Otherwise, splash a warm spoonful onto a baked potato with a dash of sour cream, some grated cheese and veggies on the side.  Alternatively, add it to pasta as a lovely vegetarian sauce.

Sataras on Potato

Another great idea is to cook up double the mixture, bottle some up into the cutest jar you have and give it to someone special to spread the joy.  If you’re heading to a friend’s for dinner, it makes a great alternative to a box of chocolates.  It should be kept in the fridge and used within a week.  Maybe on the label record the use by date and give some serving suggestions or just give a link to this page on the gift tag.

Bon appetite!

Sataras in Jar

Tomato and Capsicum Satarash

This is an old Croatian recipe which I have tweaked.  Enjoy it on toast, baked potatoes, pasta or bottle it up into a pretty jar and share with a friend.  It's not a preserve so it should be stored in the fridge and used within a week. Bon Appetit 🙂

Course Breakfast, Side Dish, Snack
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Author Helen


  • 2 Brown Onions, finely chopped
  • 3 tablespoons Olive Oil
  • 2 Green Capsicum, finely chopped
  • 2 Red Capsicum, finely chopped
  • 1 cup Mushrooms, chopped
  • 1 tablespoon Sweet Paprika
  • 1/4 teaspoon Dried Chilli Flakes
  • 800 grams Tinned Tomato (chopped)
  • 1/2 cup Water
  • 1 teaspoon Sugar
  • 2 tablespoons Smokey BBQ Sauce
  • 2 teaspoons Salt
  • 1/4 teaspoon Pepper
  • Chopped Parsley and Cracked Pepper for garnish


  1. Saute onions in olive oil until glassy. Stir occasionally. Add extra oil if necessary.

  2. Add capsicum and mushrooms and saute for a further 10 minutes. Stir occasionally. 

  3. Add sweet paprika and chilli flakes, stir through for about a minute until well combined and fragrant.

  4. Add tomato, water, sugar, BBQ sauce, salt and pepper and bring to the boil. Simmer uncovered for about 30 minutes, stirring occassionally, until mixture thickens and capsicum softens.  

  5. Serve warm on toasted garlic bread or topped onto baked potato or sweet potato with a dollop of sour cream.  Sprinkle with fresh parsley and cracked pepper.

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