Provencale Tomato Potato Stew

Ingredients

• 2 tablespoons olive oil
• 4 large cloves garlic, finely minced, or to taste
• 2 pounds firm, ripe tomatoes, cored and cut into 1-inch pieces
• 2 pounds (about 3 large) potatoes, peeled and cut into 1-inch pieces
• Salt and freshly ground black pepper
• 6 to 7 cups water
• 2 chicken bouillon cubes
• 3 sprigs fresh rosemary, or 1 1/2 teaspoons dried, crumbled
• 2 bay leaves
• 1 tablespoon minced fresh oregano, or 1 1/2 teaspoons dried, crumbled
• 1 teaspoon herbs de Provence
• 1 teaspoon lemon pepper seasoning
• 3 dried red chilies, or to taste (optional)
• 1/3 cup minced fresh parsley
• Lemon juice, to taste

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