Cooking with the Students of the Waldorf School in San Miguel

Oven Roasted Tomatoes with the 1st Graders

The Mexican Food Journal visited the Waldorf Árbol de Vida school in San Miguel de Allende, Guanajuato, Mexico at the invitation of Luis Perez, the head of the school’s Permaculture project.

Luis works with the students in the school’s garden and kitchen to teach them an appreciation of where food comes from and how it is prepared to instill a love of food that he hopes they will always carry with them.

Luis Perez Teaching Cooking to 1st Grade Students

Building New Classrooms

The Waldorf Árbol de Vida school is currently fundraising for the construction of new classrooms and is requesting donations. It’s a wonderful school. If you would like information about the project you can get it on their fundraising page. Donations of any size are greatly appreciated.

Cooking Oven Roasted Tomatoes with Requesón and Almonds with the Students

Jitomates Micaelicos al Horno

Luis has shared with us a simple recipe roast tomato recipe that he cooked with the first-grade students in the school’s outdoor adobe oven. It’s a versatile dish easily prepared at home. If you have kids, try it with them.

1st Grade Students Getting Ready to Cook

The ingredients for the dish.

Ingredients for Oven Roasted Tomatoes with Requesón and Almonds

Prepping the tomatoes.

Students Slicing Tomatoes

Each student got to prepare a tomato.

Students Cutting Tomatoes
Kids Preparing Their Tomatoes

Getting the tomatoes ready for the oven.

Students Prepping Tomatoes

Take a look at the adobe oven. I would love to have this in my backyard.

Traditional Adobe Oven

Toasting the almonds.

Placing Almonds in Oven

Preparing the requesón topping.

Cutting Requesón
Pouring Olive Oil on the Requesón
Preparing the Cheese Topping with Students

Roasting the tomatoes.

Putting the Seasoned Tomatoes in the Oven

Anticipation. Waiting for their creation to come out of the oven.

Waiting for the Results

Serving the tomatoes.

The Tomatoes are Ready
Serving the Student Prepared Tomatoes
Student Prepared Oven Roasted Tomatoes
Oven Roasted Tomato Recipe
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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.
The recipe makes a party-sized portion. Cut the measurements in half or even 1/4 to suit your needs. All of the measurements are approximate. Adjust them to your taste. It's a very flexible recipe. 
Course Side Dish
Cuisine Mexican
Keyword cheese, roasted, tomato, vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 servings
Calories 189kcal
Author Luis Perez


  • 3 lbs. plum tomatoes
  • 1 lb. requesón cheese
  • 1/2 lb. 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 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.


  • Requesón is a Mexican cheese similar to ricotta.
  • This is a good dish to serve as an appetizer for a party. 


Serving: 2tomato halves | Calories: 189kcal | Carbohydrates: 6g | Protein: 7g | Fat: 16g | Sodium: 89mg | Sugar: 3g

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1 comment… add one
  • eduardo

    Requeson is the mexican ricotta, you can totally replace it with the italian version.

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