Bring flavor and complexity to celery of all things. Creative in Residence, Catherine Louise Schubert's simple vegetable side dish uses roasted tomatoes and clarified tomato broth to elevate celery beyond its typically crunchy state. Pairs well with any roasts or fish.

Note: basil chiffonade is the simple process of slicing basil or any other delicate herb into very thin ribbons. 

• Step 1

  Fill a large pot of salted water to a boil. Preheat oven to 350 degrees.

• Step 2

  Trim and peel the celery stalks, saving the smaller stalks and leaves for stock.

• Step 3

  Blanch celery in salted water for 8 minutes. Meanwhile heat tomato broth over a low-medium flame.

• Step 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.

• Step 5

  While the celery braises, warm tablespoon of olive oil in a pan, and saute garlic until softened. Add jar of Purple and Dark Red Heirloom Tomatoes and cook for 10 minutes.

• Step 6

  Add basil chiffonade to the tomatoes and check for seasoning.

  When celery is cooked remove from the oven and spoon the tomato compote on top.

• Step 7

  When celery is cooked remove from the oven and spoon the tomato compote on top.