Best 6 Tomato Braised Celery With Olives Recipes

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Experience the tantalizing flavors of "Tomato Braised Celery with Olives", a culinary masterpiece that combines the earthy goodness of celery with the tangy zest of tomatoes and the savory saltiness of olives. This delectable dish promises a delightful journey for your taste buds, offering a harmonious blend of textures and flavors that will leave you craving more. Whether you're an experienced chef looking to expand your culinary horizons or a home cook seeking a flavorful and easy-to-make recipe, this article will guide you through the steps to create this mouthwatering dish that is sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-COOKED CELERY WITH TOMATOES AND PARSLEY



Pan-Cooked Celery With Tomatoes and Parsley image

You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in "Cooking From an Italian Garden," by Paola Scaravelli and Jon Cohen.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 20m

Yield Serves 4

Number Of Ingredients 8

1 bunch celery, trimmed and cut into 1-inch pieces
1 tablespoon extra virgin olive oil
4 garlic cloves, minced
1 anchovy, rinsed and chopped (optional)
1 14-ounce can chopped tomatoes in juice
3 tablespoons chopped flat-leaf parsley
Pinch of sugar
Salt and freshly ground pepper to taste

Steps:

  • Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
  • Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 3 grams

BRAISED CELERY HEARTS WITH TOMATO AND OLIVES



Braised Celery Hearts With Tomato And Olives image

Provided by Amanda Hesser

Categories     side dish

Time 1h

Yield 6 - 8 servings

Number Of Ingredients 12

4 large heads celery
Salt
14 1/2 ounce can diced tomatoes in juice, drained
3/4 cup extra-virgin olive oil
black pepper
1 large onion, finely diced
1/2 cup white wine
1/2 cup chicken broth
24 whole, pitted Nioise olives, soaked in hot water for 15 minutes and drained
Pinch of sugar (optional)
16 salt-packed anchovy fillets, julienned (optional)
4 cups toasted breadcrumbs

Steps:

  • Leaving root ends intact, strip off outer branches, leaving about 2 pounds tender, leafy inner stalks. Cut into 8-inch lengths . Quarter lengthwise, place in large mixing bowl, toss with salt, set aside.
  • Put oven racks in top position, preheat broiler. Place tomatoes in pie plate, drizzle with one tablespoon oil, sprinkle with salt and pepper. Broil, stirring occasionally, until surface moisture evaporates and tomatoes are charred, about 10 minutes. Set aside.
  • Warm 2 tablespoons olive oil in large skillet over medium heat. Add onions, saute until soft and golden, stirring frequently, about 7 mintues. Transfer onions to shallow 3-quart gratin dish. Warm 3 tablespoons olive oil in same skillet over medium heat. Place celery flat side down in a singer layer, sprinkle with salt and pepper, and sear without moving, until celery is golden brown on one side, about 4 minutes. Turn hearts with tongs and brown second side. Transfer celery to dish with onions, arrange snugly. Add 3 tablespoons more olive oil to skillet, brown remaining celery. Arrange in gratin dish. (Celery should be in a single layer.) Slide tomatoes over celery and onions. Add wine and stock to gratin dish, drizzle vegetables with remaining oil. Shake dish gently to settle vegetables. Position black olives in low spots so they don't dry out.
  • Adjust oven racks to middle position and preheat oven to 350 degrees. Set gratin dish over low flame and bring to a simmer. Taste liquid and season with salt, if necessary, or a pinch of sugar if acidic. Shake pan to distribute. Cover with foil, transfer to oven and bake until celery is tender, 30 to 40 minutes. Remove foil, increase oven temperature to 475 degrees, bake until tips of vegetables are brown, 5 to 10 minutes. Garnish with julienned anchovy fillets and toasted breadcrumbs, if desired.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 20 grams, Carbohydrate 47 grams, Fat 25 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 653 milligrams, Sugar 7 grams

TOMATO-BRAISED CELERY WITH OLIVES



Tomato-Braised Celery with Olives image

It's not just for salads or crudités, here celery stars in an easy side dish. It's braised with tomatoes, garlic, and anchovies and the briny result goes well with a main like pork chops or roasted fish.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 1h

Yield Serves 4

Number Of Ingredients 9

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

Steps:

  • 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.

STUFFED CELERY WITH OLIVES



Stuffed Celery with Olives image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

1 8-ounce package cream cheese, at room temperature
1/4 cup heavy cream
3 tablespoons finely chopped pimiento-stuffed olives
3 tablespoons finely chopped pitted kalamata olives
2 tablespoons finely chopped fresh chives
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
8 stalks celery, cut into 2-inch pieces
Sweet paprika, for dusting

Steps:

  • Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
  • Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.

WINE BRAISED CHICKEN WITH TOMATOES AND OLIVES



Wine Braised Chicken With Tomatoes and Olives image

from "oui, chef" - http://www.ouichefnetwork.com/oui_chef/2010/05/wine-braised-chicken-with-tomatoes-and-olives.html

Provided by ellie3763

Categories     Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

10 garlic cloves, peeled
2 tablespoons olive oil
1 frying chicken, cut into 6 pieces (4 pounds)
salt & freshly ground black pepper
3 cups dry red wine (Cabernet Sauvignon, Chianti, or Cotes du Rhone)
2 cups chicken stock
2 cups fresh tomatoes or 2 cups canned tomatoes, peeled, seeded, chopped
1 tablespoon tomato paste
3/4 cup kalamata olives or 3/4 cup nicoise olive, pitted
3 tablespoons capers, rinsed
fresh flat leaf parsley, for garnish

Steps:

  • Place the garlic cloves in a saucepan, cover with water, and bring to a boil over medium-high heat. As soon as the water comes to a boil, drain the garlic and discard the water. Repeat. Set the garlic aside.
  • Heat 1 tablespoon of the olive oil in a large heavy flameproof casserole over medium-high heat. Add the chicken in a single layer, leaving space between the pieces. Season with salt and pepper, and cook until light golden on each side, 10 minutes total.
  • Remove the chicken from the pan and pour off the excess fat. Increase the heat to high, add the wine to the pan, and reduce by approximately half, 10 minutes.
  • Return the drumsticks and thighs to the pan, along with the garlic, chicken stock, tomatoes, and tomato paste. Bring to a boil, reduce the heat to low, and simmer for 5 minutes.
  • Add the breasts and continue to cook, covered, until the juices from the chicken are clear, 15 to 20 minutes.
  • Using tongs, remove the chicken pieces from the pan and set aside; cover with foil to keep warm. Adjust the heat to high, add the olives and capers to the pan, and simmer until the liquid reduces by half and thickens, 10 to 15 minutes. (The chicken and sauce can be prepared ahead to this point and refrigerated. Bring the sauce back to a simmer before continuing.).
  • Return the chicken to the pan and heat thoroughly, 5 to 10 minutes. Arrange the chicken on a platter and drizzle the sauce over the top. Garnish with parsley, and serve.

Nutrition Facts : Calories 539, Fat 30.5, SaturatedFat 7.8, Cholesterol 117.4, Sodium 525.5, Carbohydrate 11.7, Fiber 1.6, Sugar 4, Protein 31.8

CELERY WITH TOMATOES, OLIVES AND CAPERS



Celery With Tomatoes, Olives and Capers image

Low cal. Low carb. One Weight Watchers point. High fiber. Low cholesterol. Filling. Satisfying. Cheap. Good! Adapted from A Veggie Venture.

Provided by Sharon123

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1/2 medium onion, diced
1 lb celery (about 6 ribs of celery)
1 cup canned diced tomato
1 -2 tablespoon capers
8 large olives, chopped
2 tablespoons minced fresh basil
salt & pepper

Steps:

  • In a large skillet, heat the oil on medium heat until shimmery.
  • Add the onion, stir well to coat with oil, let cook while preparing the celery.
  • Trim the celery ends, cut ribs in thirds lengthwise, then into two-inch lengths.
  • Add the celery, stir well, then let cook undisturbed for 4 minutes. Stir, then pour in tomatoes, turn down the heat to medium low, cover and let cook until celery is tender, about 20 minutes.
  • Uncover and stir in capers and olives and cook til warmed through and tomato juice cooks almost all the way down. Stir in basil.
  • Season to taste.
  • Serve immediately. Enjoy!

Nutrition Facts : Calories 72.5, Fat 4.6, SaturatedFat 0.7, Sodium 222, Carbohydrate 7.1, Fiber 3, Sugar 3.9, Protein 1.5

Tips:

  • Choose the right celery: Look for celery stalks that are firm and crisp, with no blemishes or bruises. The celery should also be a uniform color, without any yellowing or wilting.
  • Braising is the key: Braising is a cooking method that involves browning the celery in a small amount of fat and then simmering it in a flavorful liquid. This process helps to tenderize the celery and develop its flavor.
  • Use a variety of liquids: You can use a variety of liquids to braise the celery, such as chicken broth, vegetable broth, or water. You can also add wine, vinegar, or herbs to the liquid to enhance the flavor.
  • Don't overcook the celery: Celery should be cooked until it is tender, but not mushy. Overcooked celery will lose its flavor and texture.
  • Serve with a variety of dishes: Braised celery can be served as a side dish, a main course, or an appetizer. It can also be used in salads, soups, and stews.

Conclusion:

Tomato-braised celery with olives is a delicious and versatile dish that can be enjoyed in many ways. By following these tips, you can create a perfect dish that will be enjoyed by everyone.

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