Categories: Soups/stews, Vegetarian, Pasta 
      Yield: 4 servings 
  
      6 c  Chopped Roma tomatoes               3 tb Fresh marjoram leaves -=OR=- 
           -(peeled and seeded)                2 ts -Dried marjoram leaves 
           -or canned peeled tomatoes,              Salt and pepper; to taste 
           -  chopped                        1/2 c  Dry white wine 
    1/2 c  Olive oil                           2 c  :Water, -=OR=- 
      3 oz Stale Italian bread                      - the juice from 
           -or French bread                         - canned tomatoes 
      2 md Onions; finely diced                3 tb Pastina 
      8    Garlic cloves; crushed          
  
  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. 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK