6 c Chopped Roma tomatoes

-(peeled and seeded) -or canned peeled tomatoes, - chopped 1/2 c Olive oil

3 oz Stale Italian bread

-or French bread 2 md Onions; finely diced

8 Garlic cloves; crushed

3 tb Fresh marjoram leaves -=OR=-

2 ts -Dried marjoram leaves

Salt and pepper; to taste 1/2 c Dry white wine

2 c :Water, -=OR=-

- the juice from - canned tomatoes 3 tb Pastina

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