Satarash
photo by Derf2440
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, cut coarsely
- 1 red sweet bell pepper
- 1 sweet green pepper
- 4 Italian plum tomatoes
- 4 whole tomatoes, you can skin and deseed them if you like
- 3 garlic cloves, minced fine
- 1⁄4 cup fresh basil, chopped
- 1⁄4 teaspoon oregano
- 3 -4 fresh mint leaves, finely chopped
- 1 teaspoon salt
- fresh ground pepper
directions
- Heat oil in a large skillet.
- Sauté onions, and peppers until slightly tender.
- The onions will be translucent.
- Add tomatoes (If you have none you can substitute whole stewed Italian plum tomatoes- a lg. can) Add the rest of the ingredients.
- Cook only 10-15 minutes until slightly thickened.
- You can eat this as a side dish alone, or over rice or meat.
- If you like it spicy add hot pepper flakes, or a small hot pepper.
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Reviews
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This dish is definitely delicious, but it's not satarash. Statarash does not taste like that at all. It is never made with the Mediterranean herbs and vegetables. It is typical Central/Eastern European dish made of onions, peppers and tomatoes. The only herb that can be added is parsley. This is like adding meat to a vegetarian dish and still calling it vegetarian. The dish you describe is very similar to French ratatouille.
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Wonderfully flavorful, herbs were perfect. I did cut back on the oil a bit, to approximately 2 teaspoons with no problems and used 1/4 teaspoon dry mint. At first I thought the proportion of tomatoes was going to be too high but it was not. I used several baby roma tomatoes that looked better than the plum tomatoes at the store, as well as 3 large tomatoes which I did not bother to skin and deseed. (However, I did cut them up of course, along with the peppers.) Instead of red pepper I used orange for a nicer color (yellow would look good too). I am a big fan of fresh basil but BF is not so I added the whole 1/4 cup to my portion and leftovers, which I will be eating with bulgar for lunch today. Red wine and crusty bread with this sounds good too. Thanks very much!
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Thank-you old peasants from easter Europe!! This is a wonderfull dish, a great combination of veggies and herbs. I had to use partly canned stewed tomatoes, I only had two fresh tomatoes on hand, but everything else was according to the recipe. I can hardly wait 'til the fresh new crop tomatoes etc, start comming, this will be great for the summer. I served it over plain brown basmati rice and with pork chops, it all went so well together. We loved the garlic, basil, oregano and mint combination, fresh out of the herb garden. this will go in my hard copy and we'll enjoy it again and again, thanks for posting it.
Tweaks
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Wonderfully flavorful, herbs were perfect. I did cut back on the oil a bit, to approximately 2 teaspoons with no problems and used 1/4 teaspoon dry mint. At first I thought the proportion of tomatoes was going to be too high but it was not. I used several baby roma tomatoes that looked better than the plum tomatoes at the store, as well as 3 large tomatoes which I did not bother to skin and deseed. (However, I did cut them up of course, along with the peppers.) Instead of red pepper I used orange for a nicer color (yellow would look good too). I am a big fan of fresh basil but BF is not so I added the whole 1/4 cup to my portion and leftovers, which I will be eating with bulgar for lunch today. Red wine and crusty bread with this sounds good too. Thanks very much!
RECIPE SUBMITTED BY
glitter
United States
I am an avid cook and recipe collector. I've been cooking since I was 9 yrs. old. I am the first American from my family so I cook many different European dishes, everything from west to east. If I had a month just to do what I would like to do...I would like to cook that month with a famous chef. I also write a bulletin for a Service to Mankind organization. Since I collect recipes anywhere I can see them, I've been asked to share them with my readers. So this site is wonderful not just for me!