Week 40 - Braised Celery and Tomatoes

 Braised Celery and Tomatoes

Week 40 of 52

Side Dish #6

    So, I never thought I'd be trying a dish like this, but I really liked it! This recipe comes from Vegetable Cookery, published in December 1966 by Extension Service Kansas State University of Manhattan, Kansas. I thought it was both tasty and healthy. I enjoyed this both as a side like it was intended and as a main dish, served over rice. Modifications/notes in italics. 

Ingredients:

2 tablespoons butter or margarine

2 cups celery, cut in 1 inch lengths (I used 3 stalks of celery)

3/4 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon onion salt (I used onion powder)

2 cups quartered, peeled tomatoes or 1 No. 2 (20 oz) can tomatoes, drained (I used about 5 or 6 nice Roma tomatoes)

Directions:

Melt butter in a large skillet. Add celery, salt, pepper and onion salt/powder. Stir, then cover and simmer 10 to 12 minutes. Add tomatoes and stir. Cover and cook for 5 minutes or until the celery is tender, yet still a bit crisp and the tomatoes are hot.  

Braised Celery and Tomatoes