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Last year I made celery salt from a recipe on the Web - if I ever find the URL again I'll post it. As a seasoning for heirloom  tomato sandwiches, I love it. 

Trouble is, one recipe makes enough to last 3 years if all I use it for is tomato sandwiches. It's 9 months old and by the time I finish it it will no longer be fresh, if I use it for one purpose only.

Most ready-made celery salt is made from celery SEEDS. Most celery-salt recipes that I've seen call for celery SEEDS. So naturally I assume that most recipes that call for celery salt call for celery salt made with celery SEEDS.

But the celery salt I have is made with celery LEAVES. How do I use that up? Any suggestions?

Salad dressings, potato salads, coleslaw, bloody mary, soups, quick pickles even Asian ones etc.  

Since you like the taste of tomatoes with celery salt, how about marinara sauce, stewed tomatoes, topping for baked tomatoes, in tomato based fritatta etc?  

seeds v leaves will make no real difference in any recipe, .. the green colour is more intense when celery salt is made with leaves ...and of course gives a great "no waste" outcome for that celery! And here's Food 52's recipe for leaf based celery salt 

Thank you, Debkellie and all who've replied. Here's the recipe I used:

https://www.101cookbooks...-celery-salt-recipe.html

As the seasoning in an heirloom-tomato sandwich it's a match made in culinary heaven.

(Once more, I had to copy it the old-fashioned way because the EYB software won't accept pastes from Android.)