Wash the tomatoes and peel them. Cut them into quarters and blend to a homogeneous mixture in a blender.
Clean the peppers of seeds and chop them finely. Peel the onions and carrots and cut them into small pieces. Press the garlic cloves.
Heat oil in a pot, saute the cut vegetables until softened.
Pour in the tomato mixture and season with salt, sugar, pressed garlic cloves and black pepper. Stir and leave it to boil until it thickens and the liquid evaporates. Add the finely chopped parsley.
Distribute into jars and close with caps. Sterilize for 10 min. This garlic appetizer is great on a slice of bread with crumbled feta.