Peel and chop the tomatoes finely. Boil them on moderate heat while stirring nonstop to a medium thick paste.
Cut off the stems of the banana peppers, cut them into bite-sized pieces and add them to the paste.
Once cooled a bit, add the finely chopped parsley, stir and distribute into jars.
Cap and boil the jars for 10 min. just to vacuum seal the caps.