Colombian Tomato and Scallion Sauce

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Hogao is a beloved cooked tomato sauce from Colombia that brings bright, savory depth to almost any dish it accompanies. It's drizzled over arepas, grilled meats, boiled potatoes, and rice across Colombian tables. The slow-simmered blend of ripe tomatoes and scallions creates a richly aromatic, slightly sweet base that defines everyday Colombian cooking.

Nutrition Facts

Per serving (estimated)

• 75 kcalCalories
• 4 gFat
• 0.5 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 5 gSugar
• 2 gProtein
• 490 mgSodium
• 330 mgPotassium
• 35 mgCalcium
• 1 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the sauce

• 4 medium ripe tomatoes (about 1 lb)
• 6 scallions, white and green parts, chopped
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt, plus more to taste
• 1/4 cup water

Directions

1. Bring a pot of water to a boil. Score a small X on the bottom of each tomato, blanch for 30 seconds, then transfer to an ice water bath. Peel off the loosened skins.
2. Halve the tomatoes, remove the cores, and grate them on the coarse side of a box grater, discarding the skins. You should have about 2 cups of pulp.
3. Heat the oil in a medium saucepan over medium heat. Add the chopped scallions and cook for 3-4 minutes until softened and fragrant.
4. Stir in the minced garlic and cumin and cook for 30 seconds until aromatic, being careful not to brown the garlic.
5. Add the grated tomato pulp, sugar, salt, and water. Stir well, bring to a gentle simmer, then reduce the heat to low.
6. Cook uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and turns a rich red-orange.
7. Taste and adjust the salt. If the sauce tastes sharp or acidic, add another small pinch of sugar to balance it.
8. For a smoother texture, pulse briefly with an immersion blender, or leave it rustic with visible pieces of scallion.
9. Cool slightly, then serve warm or at room temperature over potatoes, rice, grilled meats, or arepas. Refrigerate in a covered jar for up to 5 days.

Cook’s Notes

• Use the ripest tomatoes you can find; underripe tomatoes make the sauce too sharp and benefit from extra sugar.
• For a richer, more luxurious finish, stir in 1 tablespoon of butter at the very end of cooking.
• Roasting the tomatoes and scallions under the broiler before simmering adds a smoky depth that pairs well with grilled meats.
• Hogao thickens as it cools, so stop cooking when it still looks slightly loose in the pan.
• A small pinch of dried oregano or a finely chopped aji pepper adds a regional twist without overpowering the classic flavor.

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