Oven Roasted Tomatoes with Requesón and Almonds

Toasted Almonds

1. Preheat your oven to 375 degrees.
2. Place the almonds on a dry baking sheet then toast them in the oven for 10 minutes.
3. Remove the almonds from the oven. Allow them to cool then roughly chop.

Roasted Tomatoes

1. Grease a baking sheet with olive oil.
2. Slice the tomatoes in half and place the tomatoes on the baking sheet. Drizzle tomatoes with olive and sprinkle with dried oregano and salt.
3. Cook tomatoes for 15 minutes.
4. Remove the tomatoes from the oven. 

Requesón Almond Topping

1. 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

1. Spoon a tablespoon of requesón topping on each tomato half. Serve the tomatoes warm not hot.