19 oz. can Contadina peeled whole tomatoes
2 cloves garlic, minced
1 tsp. basil
1/2 tbsp. oregano
1 tsp. crushed red pepper (or more according to taste)
1 lg. bay leaf
1/2 tsp. black pepper
1 tbsp. chopped parsley
1 tsp. salt
5 bell peppers, roasted & peeled, cut into strips, seeds removed
2 lb. fresh tuna, cut into serving slices
Oil, enough to fry tuna

1. Roast peppers on open fire/or preheat broiler on high. Place peppers on foil and broil until skins are charred all over. Place in paper bag.

2. In large saucepan mash whole tomatoes with a potato masher.

3. Add remaining ingredients (except peppers, tuna and oil). Simmer for 30 minutes.

4. Sprinkle tuna lightly with salt and black pepper. Fry in oil until cooked.

5. Add tuna to sauce and simmer an additional 30 minutes.

6. Peel skins off of peppers, remove seeds and tear into strips.

7. Add peppers to sauce and tuna, mixing well. Heat through and serve with good, hot Italian or French bread. Serves 8.