Title: Tomato Bread & Pastina Stew
Categories: Soup Vegetable Pasta
Yield: 4 Servings

6	c	Chopped Roma tomatoes (peeled and seeded) or canned peeled t
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

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

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