Tomato Bread and Pastina Stew

• 6 cups italian plum (roma) tomatoes chopped, (peeled and seeded), or canned peeled tomatoes, chopped
• 1/2 cup olive oil
• 3 ounces bread, italian stale, or french bread
• 2 each onions medium, diced
• 8 x garlic cloves crushed
• 3 tablespoons marjoram leaves, or
• 2 teaspoons marjoram leaves, dried
• 1 x salt and black pepper to taste
• 1/2 cup white wine dry
• 2 cups water or, the juice from canned tomatoes
• 3 tablespoons pastina

1. 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.
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.
4. Cover and cook, stirring occasionally, for 20 minutes.
5. Add the pastina and cook an additional 3 minutes.
6. 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.

italian plum, olive oil, bread, onions, garlic, marjoram, marjoram, salt, white wine, water, pastina

Taken from recipeland.com/recipe/v/tomato-bread-pastina-stew-42913 (may not work)