Colombian hogao – tomato and spring onion sauce

1. Peel the tomatoes (score a cross, dip in boiling water for 30 seconds), seed and finely dice them.

2. Slice the spring onions, green parts included, into thin rings and crush the garlic.

3. Heat the oil in a frying pan over a medium heat and soften the spring onions for 5 minutes.

4. Add the garlic and cumin and fry for 1 minute.

5. Add the tomatoes, season with salt and pepper and cook over a low heat, stirring now and then, for 15-20 minutes until the tomatoes break down into a thick, glossy sauce.

6. Serve warm with arepas, roast meat, rice or patacones – or use it as a cooking base.

Tip: Hogao is the "where to start" base of Colombian cooking: added to beans, rice or soups, it gives everything a deep, sweetish tomato flavour.