Although we confess ourselves devoted to our fried tomato sauce, the reality is that there is a lot of play to which we can give the tomato, whether it is in season or not, to turn it into other powerful sauces.
This is what happens with the Colombian hogao, a preparation very typical of this countrywhich sometimes acts as a sauce and other times directly as a garnish, being very popular there that it is accompanied by sancocho, patacones or arepas.
It is also usually served as an accompaniment to other dishes such as heated or paisa tray, as this onion and tomato mixture It is very easy to make and it is also given a light touch of spices with which it gains a lot of charm.
The recipe has no mystery, beyond respecting a ratio of four tomatoes to one spring onion, and to ensure that the sauce has a thick texture but is not completely dry. By the way, its name derives from the word sautéed, since ‘hogao’ is still a way of sautéing onions and tomatoes.
Cut the tomatoes into one centimeter cubes and chop the onion to the same size as the tomato, as well as chop the garlic very finely.
Heat the oil, add all the ingredients and poach over medium heat until the tomatoes and spring onion are fully cooked and enough liquid has evaporated to have a thick sauce texture, which will depend on our taste and our heat.
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How to use Colombian hogao
In addition to using it as a base for your dishes, which we highly recommend, Colombian hogao can be used to replace any tomato sauce in recipes such as Bolognese sauce or in the case of meatballs in sauce.
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