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1
Separate the heads of celery, and wash and trim the stalks.
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2
Shave tough outer ribs with a vegetable peeler or paring knife, removing thick skin and strings.
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3
Cut the stalks crosswise, including leafy parts, into 4-inch pieces (or smaller chunks if you prefer).
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4
Pour the olive oil into the saucepan, set it over medium heat, stir in the garlic cloves and sliced onions, and heat until sizzling.
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5
Heap the celery in the pan, sprinkle over it the salt and peperoncino, and stir and toss, coating the celery chunks with oil.
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6
Cook over medium heat about 5 minutes, stirring occasionally, as the celery starts cooking.
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7
Stir in the olives, turn up the heat a bit, and saute the vegetables about 15 minutes, tossing and stirring now and then, until the celery and onions are softened and caramelized on the edges.
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8
Meanwhile, stir and blend the tomato paste in the 2 cups of hot water to make a braising liquid.
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9
When the celery is lightly browned, pour in the tomato water and bring it to a boil.
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10
Cover the pan, and adjust the heat to maintain a steady, gentle perking.
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11
Cook about 45 minutes, stirring occasionally, until the celery is completely tender and caramelized and the liquid has reduced to a glaze.
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12
Serve right away as a side dish, or let it cool to room temperature.
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13
Leftover celery will keep in the refrigerator for a few days and freezes well.
