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Prep time
20 minutes
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Cook time
1 hour 30 minutes
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Serves
4
Author Notes
Simple vegetable side dish which is perfect with roasts. —Tablecollective
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Ingredients
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1
16 oz Tomato Bliss Purple & Dark Red Heirloom Tomatoes
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1 tablespoon
olive oil
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1
clove of garlic, sliced
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1 handful
fresh basil chiffonade
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1 bunch
celery
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1
16 oz bottle, Tomato Bliss Clarified Tomato Broth, hot
Directions
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Fill a large pot of salted water to a boil.
Preheat oven to 350 degrees.
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Trim and peel the celery stalks, saving the smaller stalks and leaves for stock.
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Blanch celery in salted water for 8 minutes
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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.
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Warm tablespoon of olive oil in a pan, add saute garlic until softened.
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Add jar of Tomato Bliss Purple and Dark Red Heirloom Tomatoes
and cook for 10 minutes.
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Add basil chiffonade to the tomatoes and check for seasoning.
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When celery is cooked remove from the oven and spoon the tomato compote on top.
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