- 2 pounds celery
- ½ pound country bacon
- 1 cup yellow onion, thinly sliced
- 1 (14½ ounces) can whole peeled tomatoes
- ½ cup white wine
- ½ cup low sodium chicken or vegetable stock
- Bay leaf
- Salt and pepper to taste
Preheat oven to 350 degrees. Clean the celery, reserving the leaves for garnish. Use a vegetable peeler to remove the fibrous exterior and cut each stalk into 3-inch pieces.
Using an ovenproof Dutch oven, cook the bacon on the stove over medium heat. Once crisp, lower the heat. Using tongs, remove the bacon, draining and cooling it on a paper towel. Reserve the fat in the pan.
Add the onions to the pan, raising the heat just a bit, and cook until translucent. Remove from heat. Using tongs, arrange the cut celery in the bottom of the Dutch oven — expect the bacon fat to sizzle and pop a little. Smother with the tomatoes, wine and broth. Cover and place in the oven to cook for 30 to 40 minutes, until tender.
To serve, crumble crisp bacon over top.