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