2.Drain the cucumbers. Rinse them in cold water, and pat each one dry with a clean towel. Pack the cucumbers into a sterile 1-quart jar, interspersing among them theshallots, bay leaf, tarragon, peppercorns, and chile peppers, and leaving at least 1 inch headspace. Fill the jar to the brim with vinegar. Cover the jar tightly with a nonreactive cap, preferably one that is all plastic. Store the jar in a cool, dry, dark place.
3. The cornichons will be ready to eat in 1 month,
and will keep well, unopened, for about 1 year.
(makes roughly 2-3 quarts, depending on the tomatoes you use)
4 lbs tomatoes, peeled and cored
2 Tablespoons Olive Oil
3-4 large cloves garlic
1.5 cups chopped red onion
2 teaspoons oregano
1 teaspoon rosemary
1 teaspoon thyme
2 teaspoons sea salt
1/2 cup firmly packed basil
1 Tablespoon balsamic vinegar
Puree one half of the tomatoes in a food processor or blender. Coarsely dice the other half.
Heat olive oil in a large stockpot on med-high heat. Add the garlic, onion, oregano, thyme, and rosemary and cook until onions are soft, about five minutes.
Add all of the tomatoes and the sea salt. Bring to a boil.
Reduce to a simmer, partially cover, and cook for 60 minutes. Stir ocassionally.
Stir basil and vinegar in. Continue to cook (uncovered) until of desired thickness (I usually go another 30 minutes or more).