Tomato, Bread and Pastina Stew

Recipes Ingredients:

6 c Chopped Roma tomatoes
3 tb Fresh marjoram leaves -=OR=-
-(peeled and seeded) 2
ts -Dried marjoram leaves
-or canned peeled tomatoes,
Salt and pepper; to taste
- chopped 1/2
c Dry white wine
1/2 c Olive oil
2 c :Water, -=OR=-
3 oz Stale Italian bread
- the Juice from
-or French bread
- canned tomatoes
2 md Onions; finely diced
3 tb Pastina
8 Garlic cloves; crushed

Recipe Instructions:

IN A LARGE, DEEP Skillet over low heat, combine the olive oil, Garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent. Roughly crumble the Bread into 1/4-inch pieces, add it to the Skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram, salt, pepper, Wine and water. Cover and cook, stirring occasionally, for 20 minutes. Add the pastina and cook an additional 3 minutes. When it's time to serve dinner, pour the stew into a large covered serving dish or Soup tureen and offer grated Cheese and additional olive oil on the side. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK