2 sweet bell peppers, chopped (yellow, red, or orange will do; green is less sweet and not recommended)
5 large ripe tomatoes, roughly chopped
2 teaspoons kosher salt
Cracked black pepper, to taste
2 large bay leaves
Fresh chopped parsley, for garnish
Fresh toasted bread, to serve
Heat oil in a Dutch oven or large pot over medium-high heat. Add the onions and simmer until they’re translucent, stirring occasionally. (Note: you can use the olive oil from your can of Genova Yellowfin Tuna for extra flavor).
Add the garlic and herbs, and simmer until fragrant, about one minute.
Transfer all of your chopped vegetables to the pot along with the salt and pepper; give it a quick stir. Nestle the bay leaves into the vegetables and cook, uncovered, for about 10 minutes.
After 10 minutes, give your vegetables a good stir. Your tomatoes should be starting to break down and create a nice juice. At this point, stir the Genova Yellowfin Tuna in with the vegetables.
Cook, uncovered, for another 15 minutes or until the vegetables and tuna are tender and the tomatoes have broken down.
Garnish with fresh chopped parsley and serve with slices of toasted fresh bread.