When fall and winter comes and you've harvested the last tomatoes left on the plants, but they're all green. What to do?

Try this recipe by Anna Thomas of The New Vegetarian Epicure. Just made and tasted it. Fantastic! And amazingly easy to make. The combination of slightly tart tomatoes with the sweetness of the yams and onions is wonderful!

Recipe (serves 6-8).

Preheat oven to 375 deg. F. Cover 2 cookie sheets with parchment paper (great stuff - food doesn't scorch the pan, easy clean up).

3-4 yams (I used small Japanese yams) - 2 lbs.
green tomatoes - 2 lbs
3 med. red tomatoes (if you don't have it, use all green tomatoes)
2-3 medium red or sweet onions (or, one large one)
6 large cloves garlic
1-2 Tbs. olive oil
salt & pepper to taste

Wash, peel the yams and cut into 1/2-1 inch dice. Wash, trim the tomatoes and cut them into large chunks. Peel the onions, cut into 1-inch chunks. Peel the garlic, cut them in half lengthwise.

Combine the vegetables in a large bowl, drizzle on the olive oil, add some salt & pepper, mix well. Spread the vegetables out on two baking/cookie sheets, non-stick - or, lined with parchment paper.

Roast the vegetables at 375 deg. for between 1 hr and 1 1/2 hr, stirring them, turning them twice during the cooking time. They should be very tender, and browning here and there.

Serve hot or warm with rice, rice pilaf, or couscous.