Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Oven Roasted Tomatoes with Requesón and Almonds


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

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. 

Requesón 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.




Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook