6 cups Chopped Roma tomatoes, peeled and
seeded, -or- canned, chopped, peeled tomatoes
1/2 cup Olive oil
3 oz Stale Italian bread -or- French bread
2 medium Onions; finely diced
8 Garlic cloves; crushed
3 Tablespoons Fresh marjoram leaves -or- 2
teaspoons Dried marjoram leaves
Salt and pepper; to taste
1/2 cup Dry white wine
2 cups Water -or- the juice from the canned
tomatoes
3 tablespoons 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.