المحمرة

Cut the tomatoes, bell peppers, and onions in half, place them on a baking tray with the whole garlic head

Roast in the oven at 200°C (392°F) until soft and slightly charred.

Peel the bell peppers after they cool to make blending smoother and the texture finer.

In a blender, combine the roasted vegetables, garlic, walnuts, tomato paste, pomegranate molasses, olive oil, and spices.

Blend everything together into a coarse mixture (not fully smooth).

Taste and adjust salt or seasoning as needed.

Serve in a dish and garnish with a drizzle of pomegranate molasses, olive oil, crushed walnuts, and a sprinkle of chopped parsley.