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1
Leaving root ends intact, strip off outer branches, leaving about 2 pounds tender, leafy inner stalks.
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2
Cut into 8-inch lengths .
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3
Quarter lengthwise, place in large mixing bowl, toss with salt, set aside.
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4
Put oven racks in top position, preheat broiler.
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5
Place tomatoes in pie plate, drizzle with one tablespoon oil, sprinkle with salt and pepper.
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6
Broil, stirring occasionally, until surface moisture evaporates and tomatoes are charred, about 10 minutes.
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7
Set aside.
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8
Warm 2 tablespoons olive oil in large skillet over medium heat.
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9
Add onions, saute until soft and golden, stirring frequently, about 7 mintues.
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10
Transfer onions to shallow 3-quart gratin dish.
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11
Warm 3 tablespoons olive oil in same skillet over medium heat.
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12
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.
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13
Turn hearts with tongs and brown second side.
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14
Transfer celery to dish with onions, arrange snugly.
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15
Add 3 tablespoons more olive oil to skillet, brown remaining celery.
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16
Arrange in gratin dish.
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17
(Celery should be in a single layer.)
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18
Slide tomatoes over celery and onions.
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19
Add wine and stock to gratin dish, drizzle vegetables with remaining oil.
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20
Shake dish gently to settle vegetables.
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21
Position black olives in low spots so they don't dry out.
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22
Adjust oven racks to middle position and preheat oven to 350 degrees.
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23
Set gratin dish over low flame and bring to a simmer.
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24
Taste liquid and season with salt, if necessary, or a pinch of sugar if acidic.
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25
Shake pan to distribute.
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26
Cover with foil, transfer to oven and bake until celery is tender, 30 to 40 minutes.
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27
Remove foil, increase oven temperature to 475 degrees, bake until tips of vegetables are brown, 5 to 10 minutes.
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28
Garnish with julienned anchovy fillets and toasted breadcrumbs, if desired.
