YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minIngredients
6
1.4
CUPS
L
ITALIAN PLUM (ROMA) TOMATOES
chopped, (peeled and seeded), or canned peeled tomatoes, chopped
chopped, (peeled and seeded), or canned peeled tomatoes, chopped
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.
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