Tomato Braised Celery With Olives

Ingredients

3 tablespoons extra-virgin olive oil 

1/2 cup thinly sliced onion 

4 anchovies, chopped 

1 teaspoon minced garlic 

1 pound celery stalks, cut into 3-inch pieces 

1 (15-ounce) can diced tomatoes 

1 cup low-sodium chicken broth 

2 dried bay leaves 

1/2 cup Kalamata olives 

Preparation

Preheat oven to 350°F. Heat oil in a straight-sided skillet over medium. Add thinly sliced onion and anchovies. Cook, stirring occasionally, 5 to 6 minutes. Add garlic and cook 1 minute. Stir in celery, tomatoes, chicken broth, and bay leaves.

Bring to a boil, then cover and transfer to oven. Cook, stirring once, 30 minutes. Stir in olives; return to oven and cook, uncovered, 10 to 15 minutes more. Serve.