Place 2T of the oil in a large saute pan and cook the tomatoes until they are dry.
Meanwhile puree the roasted peppers, keeping them a little chunky if you can by pulsing them in a food processor.
Add the peppers to the tomatoes.
Cook for several more minutes to cook off the ‘water’.
Remove pan from heat.
Stir and season.
Add the garlic, cumin, harissa, oil, lemon and parsley.
Serve.