In a skillet, heat the olive oil. Add the chopped tomatoes, onion, carrots, parsley, celery leaves, and the water. Cover the skillet and cook over low heat, stirring occasionally, for 30 minutes.
In a mortar with a pestle, pound the garlic with the salt until a paste is formed.
When the vegetables are tender, remove from the heat and stir in the garlic paste and pepper to taste.