Finely grate the tomatoes or blend them until smooth.
Finely chop the parsley, green chili, and garlic.
In a bowl, combine the grated tomatoes, chopped ingredients, Hungarian sweet paprika, lemon juice, and pomegranate molasses.
Slowly drizzle in the olive oil, mixing thoroughly to create a homogenous consistency.
Refrigerate for 30 minutes to allow the flavors to meld.
Serve with fresh bread, grilled meats, or as part of a meze platter.
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