Hogao (Colombian Tomato and Onion Sofrito)

🧂 Ingredients

• 4 medium Ripe Tomatoes
• 2 medium Yellow Onion
• 4 Scallions (Green Onions)
• 3 cloves Garlic
• 1/2 teaspoon Ground Cumin
• 3 tablespoons Vegetable Oil or Achiote Oil(Achiote oil adds a beautiful color and subtle flavor.)
• to taste Salt
• to taste Black Pepper

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Finely dice the 4 medium ripe tomatoes and 2 medium yellow onions. Mince the 3 cloves of garlic. Finely chop the white and green parts of the 4 scallions.

   ⏱️ 10 minutes
2. 2

   Sauté the onions: Heat the 3 tablespoons of oil in a medium saucepan or skillet over medium heat (approx. 175°C / 350°F). Add the diced onions and cook, stirring occasionally, until they become translucent and soft, about 8-10 minutes. Do not brown them.

   ⏱️ 10 minutes
3. 3

   Add garlic and cumin: Stir in the minced garlic and 1/2 teaspoon of ground cumin. Cook for another minute until fragrant, being careful not to burn the garlic.

   ⏱️ 1 minute
4. 4

   Cook the tomatoes: Add the diced tomatoes to the saucepan. Stir well to combine with the onion and garlic mixture. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened considerably. The mixture should look like a rich, chunky sauce.

   ⏱️ 20 minutes
5. 5

   Finish and season: Stir in the chopped scallions. Cook for another 2-3 minutes until the scallions are slightly softened. Season generously with salt and black pepper to taste. The hogao should be well-seasoned.

   ⏱️ 5 minutes
6. 6

   Cool and serve: Remove from heat and let the hogao cool slightly. It can be used immediately as a base for other dishes or stored for later use. The texture should be thick and saucy, not watery.

   ⏱️ N/A

💡 Pro Tips

• ✓Hogao is incredibly versatile and serves as the foundational flavor base for many Colombian dishes, including sancocho, bandeja paisa, and arroz con pollo.
• ✓For best results, make hogao in larger batches and freeze portions for quick meal preparation throughout the week.
• ✓Store cooled hogao in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

🔄 Variations

• Add a handful of fresh chopped cilantro along with the scallions in Step 5 for a brighter flavor.
• For a spicier hogao, add 1/2 teaspoon of red pepper flakes with the cumin, or finely mince a small jalapeño or ají picante and sauté it with the onions.

🥗 Nutrition

Per serving