Peel the shallots. Heat the oil in large saucepan, add the shallots and cook, stirring, for 3-5 minutes, or until they begin to brown. Lower heat, add the honey and cook over high heat for a further 30 seconds, then add the garlic wine vinegar and dry white wine, stirring well.
Stir in tomato paste, celery and tomatoes and bring the mixture to a boil. Cook over high heat for 5-6 minutes. Season to taste and leave to cool slightly.
Garnish with chopped celery leaves and serve warm. Alternatively chill in the refrigerator before serving.
PREPRATION TIME: 25 minutes
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