First, peel the lemon and separate the peels.

Secondly, add the tomatoes in a small baking dish with the garlic, chile de arbol, pine nuts and tomato peel.

Then, add salt and pepper to taste and completely coat in olive oil.

Bake at 275F for 60-70 minutes.

Then, pat dry your queso REAL well.

Preheat a non stick pan for 2 minutes on high. Then, add a tiny drizzle of olive oil.

Then, sear the queso for about 2-2.5 minutes per side or until golden brown. When you flip squeeze half a lemon and then turn heat off.

Serve it with as much of the tomato confit and olive oil as you want.

Lastly, serve with the herbs and ciabatta.