Serbian Sataras ~ a tasty way of canning fresh tomatoes
  • ⅓ C canola oil
  • 4-5 onions, sliced
  • 8-10 red peppers, sliced
  • 3-4 lbs tomatoes, cut into chunks
  • salt
  • pepper
  1. Add oil to a large shallow pot over medium heat and sweat the onions until translucent (roughly 5-7 minutes).
  2. Add the sliced peppers on top of the onions but do not stir. Cover the pot and let the peppers soften and begin to get tender (roughly 10 minutes).
  3. Add the tomatoes to the pot on top of the peppers.
  4. Cover the pot and let it simmer for about 5-7 minutes. The tomatoes should begin to emit juices.
  5. When the sataras starts to cook down, add salt and pepper to taste.
  6. Gently stir only to ensure that the onions are not catching.
  7. Simmer uncovered until the majority of the liquid has evaporated and the sataras has thickened to a rich ragout consistency.
  8. Preserve by canning in a hot bath or freeze.
Recipe by Passing The Relish at