Oven Roasted Tomatoes with Requesón and Almonds

Recipe for oven-roasted tomatoes with requesón and almonds shared with the Mexican Food Journal by Luis Perez, head of the Permaculture project at the Waldorf Árbol de Vida school in San Miguel de Allende, Guanajuato, Mexico. This is a simple recipe that he teaches to the younger students.The recipe makes a party-sized portion. Cut the measurements in half or even 1/4 to suit your needs. All of the measurements are approximate. Adjust them to your taste. It's a very flexible recipe.

📝 Ingredients

• 3 lbs. plum tomatoes
• 1 lb. requesón cheese
• 1/2 lb. almonds
• 1/2 cup olive oil
• 2 tbsp. dried Mexican oregano
• 1 tsp. fennel seeds
• 2 tsp. salt

👨‍🍳 Instructions

1. 1--- Toasted Almonds ---
2. 2Preheat your oven to 375 degrees.
3. 3Place the almonds on a dry baking sheet then toast them in the oven for 10 minutes.
4. 4Remove the almonds from the oven. Allow them to cool then roughly chop.
5. 5--- Roasted Tomatoes ---
6. 6Grease a baking sheet with olive oil.
7. 7Slice the tomatoes in half and place the tomatoes on the baking sheet. Drizzle tomatoes with olive and sprinkle with dried oregano and salt.
8. 8Cook tomatoes for 15 minutes.
9. 9Remove the tomatoes from the oven.
10. 10--- Requesón Almond Topping ---
11. 11Put the requesón and chopped almonds on a plate. Drizzle with the olive oil and sprinkle with the fennel seeds. Mash with a fork.
12. 12--- To Serve ---
13. 13Spoon a tablespoon of requesón topping on each tomato half. Serve the tomatoes warm not hot.