MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TOMATO, BREAD AND PASTINA STEW
 Categories: Soups, Vegetarian, Main dish, Pasta
      Yield: 4 servings
 
      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
 
  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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