Tomatoes And Onions Colombian Hogao Recipes

Steps:

• 1. Melt butter in a large frying pan over medium heat.
• 2. Drop all ingredients into the melted butter and mix thoroughly.
• 3. Cook over medium heat for approximately 10 minutes stirring often.
• 4. Reduce heat to simmer and cook for another 10 minutes stirring occasionally.
• 5. Serve.
• Serving suggestions: Hogao can be used in a variety of ways. In Colombia, we use it for just about everything. We put it on top of our arepas (corn meal patties), on top of beans, boiled potatoes, rice, meats of all kinds, yuca, plantains, etc., etc. We also mix it with fried potatoes, eggs or anything else that we want to add flavor to. One of my favorite uses is to simply spread some hogao on top of a warm flour tortilla, roll it up and eat it as a snack. In the mornings, I mix it with an egg and make a breakfast burrito out of it. The uses of hogao are as varied as the people who eat it every day.
• BTW, when you finish making the hogao and you have stored it in you favorite Tupperware container, grab a piece of white bread and sop-up the dripping in the frying pan. Man! That's good stuff!

Steps:

• Heat the oil in a saucepan, add the tomatoes, scallions, garlic, ground cumin and cook gently for 10 minutes, stirring until softened.
• Reduce the heat to low, add the salt, pepper and cilantro, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning.

Steps:

• Place the chopped onions, tomatoes, green onions, green pepper, garlic, olive oil, cumin, and sazón goya in a large skillet.
• Cook over medium heat, stirring often, until vegetables are soft and fragrant, about 10 minutes.
• Add the cilantro and continue to cook for about 5 more minutes, until the mixture is very soft and well mixed. Remove from heat and let cool.
• Hogao can be stored for up to a week in an airtight container in the refrigerator.

Steps:

• Preheat oven to 450 degrees. In a 9-by-13-inch baking dish, arrange tomatoes and onions in rows, overlapping slightly. Drizzle with oil and season with salt and pepper. Bake until tomatoes are lightly browned and onions are tender, about 45 minutes. Serve warm or at room temperature.

Steps:

• Put the onion in the middle of a large square of double thickness foil. Fold up the sides of the foil to make a baking tray. Scatter the tomatoes on top of the onion and drizzle 3 tbsp olive oil over. Add the garlic and thyme and season. Put the foil on a rack on the barbecue and cook for about 15 mins, or until the onions and the tomatoes are tender. If you are using an oven, put everything into a roasting tray and cook at 220C / fan 200C / gas 7 for 20 mins. Serve with herb omelettes.