Celery and Potato Gratin

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1/3 cup olive oil

2 onions, thinly sliced

4 cloves of garlic, thinly sliced

4 medium size celery stalks, peeled and finely diced

1 teaspoons celery salt

1 cup dry white wine

1 cup chicken or vegetable broth

1 can (28 ounces) plum tomatoes, half of juices reserved and chopped

2 pounds waxy potatoes, peeled and cut into 1/4 inch rounds

2 pounds celery root, peeled, quartered and cut into pieces of same thickness as the potatoes (keep cut celery root in acidulated water)

Salt and freshly ground black pepper