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First, get your tomatoes and all the peppers into a food processor. Blitz them until they're finely chopped, almost like a chunky salsa. Tip this mixture into a sieve set over a bowl and let it strain while you work on the rest.
Next, add the onion, garlic, and parsley to the same food processor. Blitz these until they're also finely chopped, then set them aside.
In a serving bowl, whisk together the red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint, and most of the extra virgin olive oil. Whisk until it forms a smooth, cohesive sauce.
Add the blitzed onion mixture and the strained pepper mixture to the bowl. Stir in 1 tsp flaky sea salt, mixing everything thoroughly. Drizzle with the remaining extra virgin olive oil just before serving.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
