Lemon-Pepper Roasted Tomato Stew

Method

1. Gather and prep everything first: yellow onion, garlic, vegetable stock and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the garlic and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the roasted tomato and let it lemon-pepper, undisturbed, so it takes on real color before you stir.
4. Fold in the celery and season generously; give everything a minute to come together.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a handful of herbs right before serving.
7. Plate it up while hot and pass extra at the table.