Cut the bread into small cubes. Grate the cheese. Rinse the tarragon, shake dry, pluck off the leaves and chop finely. Stir the quark with sour cream, bread, melted butter, grated cheese, spelt flour and tarragon. Season with salt and ginger and let rest for 20 minutes.
In the meantime, rinse the yellow tomatoes, cut into quarters and remove the stems. Puree the tomato quarters with the vegetable broth in a blender, pour into a pan and cook over medium heat for 10 minutes. Stir occasionally and season with salt and ginger.
From the mixture into dumplings with moistened hands. Heat the safflower oil in a nonstick skillet. Fry the dumplings until golden brown on each side for about 5 minutes. Serve on plates with the yellow tomato sauce.