Recipe for Tomato Bread And Pastina Stew

6.00	c	Chopped Roma tomatoes
		(peeled and seeded)
		or canned peeled tomatoes,
		chopped
0.50	c	Olive oil
3.00	oz	Stale Italian bread
		or French bread
2.00	md	Onions; finely diced
8.00		Garlic cloves; crushed
3.00	tb	Fresh marjoram leaves -=OR=-
2.00	ts	Dried marjoram leaves
		Salt and pepper; to taste
0.50	c	Dry white wine
2.00	c	:Water, -=OR=-
		the juice from
		canned tomatoes
3.00	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.

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