Tomato Bread And Pastina Stew

Serves:

Ingredients:

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

Method:

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.