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.
Ingredients
- 3 lbs. plum tomatoes
- 1 lb. requesón cheese
- ½ lb. almonds
- ½ cup olive oil
- 2 tbsp. dried Mexican oregano
- 1 tsp. fennel seeds
- 2 tsp. salt
Directions
TOASTED ALMONDS
Preheat your oven to 375 degrees.
Place the almonds on a dry baking sheet then toast them in the oven for 10 minutes.
Remove the almonds from the oven. Allow them to cool then roughly chop.
ROASTED TOMATOES
Grease a baking sheet with olive oil.
Slice the tomatoes in half and place the tomatoes on the baking sheet. Drizzle tomatoes with olive and sprinkle with dried oregano and salt.
Cook tomatoes for 15 minutes.
Remove the tomatoes from the oven.
REQUESON ALMOND TOPPING
Put the requesón and chopped almonds on a plate. Drizzle with the olive oil and sprinkle with the fennel seeds. Mash with a fork.
TO SERVE
Spoon a tablespoon of requesón topping on each tomato half. Serve the tomatoes warm not hot.
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