Wednesday, October 15. 2008

Roasted Yellow Tomato and Quince Sauce

Posted by Adrianne Dow Young in Recipe at 09:00
Recipe
We had a happy growing and gathering moment the other day. Erik and I found a quince tree on our property.

We had also harvested our tomatoes. The Seattle tomatoes did relatively nothing on the vine. Some had been volunteers (they tasted terrible) others were simply under ripe. The cherry and yellow plum tomatoes did the best.

Our Eastern Washington garden produced tons of stewing tomatoes and a few white heirloom tomatoes. In the end, with our travel schedule, we had to stew, puree, strain and freeze everything.

So this is what happened:
Half an onion
Two pounds of yellow tomatoes
A whole quince, cut in two
Some salt
Olive oil to coat

Roast at 350° until soft (about and hour)

Puree.

Strain.

Taste.

Should be tart and bright and perfect over an artichoke heart dressing or over roasted leg of lamb.



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