Hogao con Arepa (Shellfish-Free)

Ingredients

• 4 medium Tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 2 tablespoons Vegetable Oil
• 2 tablespoons Cilantro
• 0.5 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 4 Arepas

Instructions

1. 1Prepare your ingredients: dice the 4 medium tomatoes, dice the 1 medium onion, and mince the 2 cloves garlic. Chop the 2 tablespoons of cilantro.
2. 2Heat the 2 tablespoons of vegetable oil in a 10-inch skillet over medium heat (350°F / 175°C). Add the diced onion and minced garlic and sauté for 5 to 7 minutes, until the onion looks softened and translucent.
3. 3Add the diced tomatoes, 0.5 teaspoon of cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the skillet. Cook, stirring occasionally, for 15 minutes, or until the tomatoes have broken down and the sauce has thickened.
4. 4Stir the chopped cilantro into the hogao. Remove the skillet from the heat.
5. 5While the hogao is cooking, place the 4 arepas in a dry grill pan or skillet over medium-high heat (375°F / 190°C). Grill for 3 to 5 minutes per side, until heated through and lightly charred.
6. 6Serve the hogao spooned over the grilled arepas.

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