Braised Celery with Tomato Bliss Purple & Dark Red Heirloom Tomatoes

Directions

1. Fill a large pot of salted water to a boil. Preheat oven to 350 degrees.
2. Trim and peel the celery stalks, saving the smaller stalks and leaves for stock.
3. Blanch celery in salted water for 8 minutes
4. Drain celery and put in a gratin type of dish. Pour hot tomato broth over the celery and braise in the oven for 1 and 30 minutes.
5. Warm tablespoon of olive oil in a pan, add saute garlic until softened.
6. Add jar of Tomato Bliss Purple and Dark Red Heirloom Tomatoes and cook for 10 minutes.
7. Add basil chiffonade to the tomatoes and check for seasoning.
8. When celery is cooked remove from the oven and spoon the tomato compote on top.