Tomato bread & pastina stew

Yield: 4 Servings

Ingredients:

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

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