| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Soups, Vegetarian, Main dish, Pasta | 4 | Servings |
INGREDIENTS
| 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=- 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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