Ingredients Jump to Instructions ↓

  1. 6 c Chopped Roma tomatoes

  2. -(peeled and seeded) -or canned peeled tomatoes, - chopped 1/2 c Olive oil

  3. 3 oz Stale Italian bread

  4. -or French bread 2 md Onions; finely diced

  5. 8 Garlic cloves; crushed

  6. 3 tb Fresh marjoram leaves -

  7. 2 ts -Dried marjoram leaves

  8. Salt and pepper; to taste 1/2 c Dry white wine

  9. 2 c :Water, -

  10. - the juice from - canned tomatoes 3 tb Pastina

  11. 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,

  12. 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

  13. 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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