Tomato, Bread & Pastina Stew

Name: Tomato, Bread and Pastina Stew
Yield: 4
Cuisine: Fusion
Ingredients: italian plum (roma) tomatoes; olive oil; bread, italian; onions; garlic cloves; marjoram; salt and black pepper; white wine; water; pastina

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min

Ingredients

Amount	Measure	Ingredient	Features
6	cups	italian plum (roma) tomatoes chopped, peeled and seeded, or canned peeled tomatoes, chopped
½	cup	olive oil
3	ounces	bread, italian stale, or french bread
2	medium	onions finely diced
8	each	garlic cloves crushed
3	tablespoons	marjoram fresh, or 2 teaspoons dried marjoram leaves
1	x	salt and black pepper to taste	*
½	cup	white wine dry	*
2	cups	water or the juice from canned tomatoes
3	tablespoons	pastina	*

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Directions

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 ¼ 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.