Roast the peppers: Grill the peppers on all sides until their skins are charred. (You can also roast them in the oven.) Once roasted, transfer them to a plastic bag or covered bowl for about 10 minutes to steam. This makes peeling easier.

Peel and prep: Peel the peppers, remove the stems and seeds, then rinse briefly with warm water. Set aside.

Crush the garlic: In a mortar, pestle, or large earthenware bowl, crush the garlic until smooth.

Add peppers: Mix the roasted peppers with the garlic. Muddle gently to keep some texture; Pinjur should be slightly chunky.

Add tomatoes: Peel the tomatoes, chop them into small cubes, and add them to the mixture. Continue muddling until combined.

Season and sizzle: Add salt to taste. In a small saucepan, heat the sunflower oil until it begins to sizzle, then pour it over the mixture. Stir everything together well.

Serve: Garnish with chopped parsley and serve with fresh bread, vegan feta, and olives. Enjoy it warm or chilled!