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6 cups chopped Roma tomatoes, peeled and seeded (or canned
peeled tomatoes, chopped)
3 tablespoons fresh marjoram leaves (or 2 teaspoons dried
marjoram leaves)
salt and pepper to taste
1/2 cup dry white wine
1/2 cup olive oil
2 cups water (or the juice from canned tomatoes)
3 ounces stale Italian bread or French bread
2 medium onions, finely diced
3 tablespoons pastina
8 garlic cloves, crushed
1. In a large, deep skillet over low heat, combine the olive oil, garlic and onions. Cook, stirring occasionally, 5 minutes, until the onions are soft and translucent.
2. Roughly crumble the bread into 1/4-inch pieces; add it to the skillet and cook, stirring, 1 minute.
3. Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20 minutes.
4. Add the pastina and cook an additional 3 minutes.
5. 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.
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