Hogao (Colombian Tomato and Onion Sauce)
Add a bit of Colombian flair to your cooking by making hogao — Colombia’s beloved tomato and onion sauce! This rich blend of simple ingredients instantly adds depth, warmth, and flavor to a variety of dishes. It’s also vegan, vegetarian, and gluten-free.
I once spent some time traveling throughout Colombia, and preparing hogao sauce is like bringing a much-needed piece of Colombia right to my stovetop. The tasty combination of tomatoes, scallions, and spices is my secret weapon for transforming everyday meals into something vibrant and comforting. If you’re looking to explore Colombian dishes, I definitely recommend starting with one of its most flavorful condiments. I hope you enjoy it as much as I do! I can’t wait to hear what you have to say in the comments. Happy eating!
~Kristen
Why You’ll Love This Unique Sauce Recipe
- This hogao recipe is so easy to make at home. No complicated or fancy techniques are required!
- It provides an authentically Colombian taste to every dish it’s added to.
- You only need a few ingredients to recreate this flavorful condiment.
- It complements a wide variety of dishes, so you can enjoy it in various ways. Check out our suggestions below for ideas!
What is Hogao?
Hogao, pronounced “oh-gah-oh” (with emphasis on the “gah” sound), is a savory mixture made by sauteing tomatoes, green onions, and various spices. Often compared to sofrito, hogao serves as a foundational element of Colombian cuisine that’s used to boost the flavor of dishes like arepas (a type of flatbread), bandeja paisa (a mix of pork, plantains, rice, and beans), and patacones (fried green plantains).
How to Make Hogao
- Begin by warming oil in a frying pan over medium heat.
- Add the onions and garlic, sautéing them until they turn soft—about 2 minutes.
- Then, mix in the tomatoes, salt, cumin, and black pepper.
- Reduce the heat to low and cook while stirring occasionally, allowing the tomatoes to break down into a rich, thick sauce over 10–15 minutes. If needed, add a splash of water.
- Serve and enjoy!
Serving Ideas
- As a topping for arepas, patacones, and other Colombian dishes.
- Stirred into rice and beans.
- Added to tofu dishes or other proteins.
- Drizzled over grilled vegetables like potatoes, eggplant, or zucchini.
- As a filling in empanadas.
- Mixed into vegetarian stew or soup.
- As a dipping sauce for fresh veggies or tortilla chips.
- Alongside an ooey, gooey cheese quesadilla.
- As a flavorful base for pizza.
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Scroll below the recipe card for more in-depth information about the ingredients in this recipe as well as suitable substitutions!
Hogao
Ingredients
- 2 tablespoons cooking oil of choice I like to use avocado oil
- 5 green onions chopped
- 2 large tomatoes finely diced
- 1 garlic clove minced
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 1 tablespoon water if needed
Instructions
- Heat the oil in a pan over medium heat.
- Add the onions and garlic, cooking until soft, about 2 minutes.
- Stir in the tomatoes, salt, cumin, and black pepper.
- Turn the heat to low, and cook, stirring occasionally, until the tomatoes break down into a thick sauce (about 10–15 minutes).
- Add a splash of water if needed.
- Serve and enjoy!
Notes
Storing and Reheating
Keep any leftover hogao in an airtight container, then store it in the refrigerator. It’ll be good for up to a week. You can also put it in a freezer-safe bag and freeze the sauce for up to 3 months. You can reheat it on the stovetop or in the microwave, stirring occasionally as you do. If working with frozen hogao, make sure to thaw it overnight first before reheating.Expert Tips
- For the best flavor, opt to use ripe, juicy tomatoes for this recipe.
- To give the sauce a burst of freshness, consider adding chopped cilantro as the dish is about to finish cooking.
- Taste as you go. Adjust the salt, pepper, and spices you add depending on your preferences.
- If you want the sauce to have a rustier, chunkier texture, use roughly chopped tomatoes and green onions instead of finely cut ones.
- Let the sauce rest for a few minutes after cooking before serving, if time permits. This would allow all the flavors to meld together, resulting in a cohesive-tasting dish.
- Whether or not you need to add water largely depends on how much moisture the tomatoes you use contain.
Nutrition
Ingredient Notes
Keep in mind that this is just a quick overview — head to the recipe card for detailed instructions and exact measurements!
Oil: Used to saute the tomatoes, green onions, and garlic. I like to use avocado oil for this recipe, but you can also use olive oil, grape seed oil — you name it.
Green Onions: Imparts a slightly sweet taste when sauteed which complements the tomatoes’ acidity, resulting in a balanced dish.
Tomatoes: Provides flavor and texture to hogao. Use large, fresh, vibrant red tomatoes for the best results.
Garlic: Acts as aromatic, giving the dish a subtle pungency and a rich, savory taste. If you do not have fresh, use a pinch of garlic powder.
Salt: Enhances the natural flavors of the other ingredients. I like using kosher salt for the added flavor.
Ground Cumin: Provides warmth, depth, and earthy notes to the condiment. If you do not have ground, use a pinch of cumin seeds.
Ground Black Pepper: Adds subtle heat and depth.
Water: Used to adjust the consistency of the dish if needed. Whether or not you need to add water largely depends on how much moisture the tomatoes you use contain.