Provencale Tomato Potato Stew

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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