Oven Roasted Tomatoes with Requesón and Almonds

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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.

16
3 lbs. plum tomatoes
1 lb. requeson cheese
1/2 lbs. almonds
1/2 cup olive oil
2 tbsp dried Mexican oregano
1 tsp. fennel seeds
2 tsp. salt

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...
    See the full directions on my site
Nutritions

Calories
170

Sodium
692mg
28% DV

Fat
14g
21% DV

Protein
6g
13% DV

Carbs
3g
1% DV

Fiber
0.9g
3% DV