Pindjur

Roast tomatoes at 400.F until skin shrivels up. Remove from heat and let cool.

Roast peppers at 480.F, rotating halfway through, until beginning to char on both sides.

While peppers are roasting, remove skins from tomatoes and transfer to a large pot.

Crush the tomatoes, add oil, sugar, and vinegar. Bring to a boil, then reduce heat to maintain a simmer. Continue cooking for 1 hour, stirring frequently.

While tomatoes are simmering, clean the peppers be removing the stem, skin, and seeds. Cut each into strips.

Add peppers to tomato, stirring to combine, and continue simmering 45 minutes, stirring frequently.

Stir in garlic, parsley, and salt.