2 medium tomatoes, peeled, seeded and chopped fine (or 12 oz of canned San Marzano tomatoes without juice)
2 oz extra virgin olive oil
1 yellow onion, fine dice
1 celery stalk, fibrous portion peeled and cut into a fine dice
salt and fresh cracked pepper
1 ½ lbs Swiss chard, washed and sliced into 1-inch stripes
1 lb squid, cleaned and sliced into ½-inch rings
1 tbls parsley, minced for garnish