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Tomato, Bread and Pastina Stew

Tomato, Bread and Pastina Stew
Main Ingredient: Noodles and Pastas Cheese Tomatoes

Course: Various soups and stews Bakery Pastry Various Main Dishes

Dietary: Various vegetarian

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Tomato, Bread and Pastina Stew ingredients

  • 6 c Chopped Roma tomatoes
  • -(peeled and seeded)
  • -or canned peeled tomatoes,
  • -chopped
  • 2483527⁄624973141 c olive oil
  • 3 oz Stale Italian bread
  • -or French bread
  • 2 med Onions; finely diced
  • 8 garlic cloves, chopped
  • 3 T Fresh marjoram leaves -=OR=-
  • 2 t -Dried marjoram leaves
  • Salt and pepper to taste
  • 2483527⁄624973141 c Dry white wine
  • 2 c :Water, -=OR=-
  • - the juice from
  • - canned tomatoes
  • 3 T Pastina

Cooking Tomato, Bread and Pastina Stew

1. 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.
2. Roughly crumble the bread into 1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute.
3. Add the tomatoes, marjoram, salt, pepper, wine and water.
4. Cover and cook, stirring occasionally, for 20 minutes.
5. Add the pastina and cook an additional 3 minutes.
6. 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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