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Tomato, Bread and Pastina Stew

Ingredients:
6 c Chopped Roma tomatoes-(peeled and seeded)-or canned peeled tomatoes,- chopped
3 tb Fresh marjoram leaves -OR-2 ts -Dried marjoram leaves
Salt and pepper; to taste
1/2 c Dry white wine
1/2 c Olive oil
2 c :Water, -OR- the juice from- canned tomatoes
3 oz Stale Italian bread-or French bread
2 md Onions; finely diced
3 tb Pastina
8 Garlic cloves; crushed

Preparation:
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.

Serves: 4

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This recipe was added on 28-Nov-2001 and has been viewed 1140 times.




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