|Oil/15 gram / 0.5 ounce butter / margarine||1 Tablespoon|
|Tomatoes||6 , cut into wedges|
|Chopped fresh dill||3 Tablespoon|
Preheat the oven to 180Â°C/350Â°F/Gas mark 4.
Chop all the vegetables into large chunks.
Heat the oil or butter or margarine in a pan and saute the celery over a medium heat for about 5 minutes, until it has softened slightly.
Place all the chopped vegetables and the tomato wedges in a shallow ovenproof dish, season with salt and pepper and sprinkle with 2 tablespoons of the dill.
Pour in enough water to cover the bottom of the dish.
Bake in the oven for about 1 hour, until tender, stirring gently from time to time.
Add a little more water if it starts to dry out and cover with a lid or foil, if necessary.
Serve with the remaining dill sprinkled over the top.