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.