Instructions: 1. Wash celery, cut stalks into 1-inch segments, and steam until almost tender, but still firm, about 5 to 7 minutes. Remove from the heat and drain.

2. Heat the olive oil in a large frying pan sprayed lightly with cooking oil. Add the garlic and saute for 1 minute. Blend in the parsley and tomatoes. Add the steamed celery and cook over medium heat, stirring frequently, until the liquid evaporates and the sauce becomes dense or dry (about 10 minutes). Add salt and pepper and serve hot.

VARIATIONS: roast the tomatoes for 45 minutes at 350F or until soft and dry. Saute for about 4 minutes with the celery.

Served as an equal dish with chicken, garlic, pasta, and mushrooms with a purchased lowfat mushrooms and artichoke spread; tossed with fresh herbs and fresh parmigiano

Description: "celery and tomato side dish"

NOTES : This dish was spurred by a memory that took me back to an Italian festival in Milwaukee. I found a recipe that pairs celery and tomatoes in Paola Scaravelli and Jon Cohen 1984 book, Cooking from an Italian Garden.

This recipe bends their "Sedano Rifatto" to the memory dish. Paolas recipe would use more oil, no thyme, and fewer tomatoes of the plum variety. This recipe takes advantage of celerys slightly peppery taste and of the bounty of small tomatoes we get in this part of the country. Try it with spring garlic.

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