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.
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
- 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