Method
Prepare the celery and aromatics
Trim 900 g of celery, reserving any tender inner leaves, and cut the stalks on a diagonal into 7 cm (about 3 in) lengths. Pull away particularly tough strings from the broad outer ribs. Chop 150 g of yellow onion, mince 3 garlic cloves, halve 100 g of pitted green olives, and chop 10 g of fresh parsley together with the reserved celery leaves. Keep the olives and herbs separate from the aromatics.
Build the tomato base
Heat 45 ml of extra-virgin olive oil in a wide, heavy pot over medium heat. Add 150 g of yellow onion and cook, stirring often, for 7 to 9 minutes until soft and lightly golden at the edges; begin checking at 7 minutes. Stir in 3 garlic cloves, 1.5 g of dried oregano, and 0.5 g of red pepper flakes and cook just until fragrant. Add 400 g of no-salt-added crushed tomatoes, 120 ml of water, and 0.5 g of black pepper, scraping the bottom of the pot, then bring the sauce to a gentle simmer.
07:00Braise the celery until nearly tender
Nestle 900 g of celery into the tomato base, turning the pieces so they are coated while keeping most of their tops visible above the sauce. Cover the pot, reduce the heat to low, and maintain a quiet simmer for 25 minutes. Turn the pieces gently once midway through cooking. At the end of the timer, a fork should enter the thickest stalks with some resistance, and the pieces should still hold their shape.
25:00Reduce the sauce with the olives
Uncover the pot and add 100 g of pitted green olives. Raise the heat to medium-low and simmer for 10 to 12 minutes, beginning the check at 10 minutes, until the sauce is thick enough to coat the celery and a spoon drawn across the bottom leaves a brief trail. The celery should be fork-tender but not collapsing. Shake the pot or turn the pieces carefully rather than stirring vigorously.
10:00Finish with lemon and herbs
Remove the pot from the heat. Stir 15 ml of fresh lemon juice and 10 g of fresh parsley through the sauce without breaking the celery pieces. Taste the sauce before making any adjustment; the olives should provide the necessary seasoning. Let the vigorous bubbling subside, then spoon the celery and sauce into a shallow serving dish and serve warm.
Smart Substitutions
- No green olives? Use mild black olives; the sauce will taste deeper and less grassy.
- No crushed tomatoes? Hand-crush an equal weight of no-salt-added whole canned tomatoes with their juices.
- No fresh parsley? Use tender celery leaves, fresh basil, or a mixture of both.
- Prefer less heat? Omit the red pepper flakes and add a little more black pepper at the table.
Tips and Variations
- Choose firm, pale-green celery with fresh leaves; limp stalks soften unevenly and can turn stringy.
- Use a wide pot so the celery lies in a shallow layer and the tomato can reduce rather than steam.
- Rinse the olives briefly if their brine tastes especially salty, then drain them well before adding.
What Went Wrong?
- Celery is still firm after braising Add a small splash of water, cover the pot, and continue at a quiet simmer until a fork enters the thick ribs more easily.
- Sauce is watery Move the celery aside as gently as possible and simmer uncovered a little longer so excess liquid can evaporate.
- Celery is falling apart Lower the heat and stop stirring; shake the pot gently to move the sauce around the pieces.
- Sauce tastes too salty Stir in a little water and an extra spoonful of no-salt-added crushed tomatoes, then brighten with a few drops of lemon juice.
Nutrition Estimate
- Fiber: 7 g per serving
- Sodium: 590 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
