Wash the Campari tomatoes thoroughly under running water to remove any impurities. Slice each tomato into quarters using a sharp knife.

Slice the red bell pepper in half lengthwise, remove stems and seeds, then chop into smaller pieces. Blend chopped bell pepper with garlic in a food processor until smooth.

In a separate bowl, whisk together the pepper-garlic paste, smoked paprika, sumac, salt, pepper, and olive oil until homogeneous.

Pour the dressing over the quartered tomatoes and gently toss using a spatula. Chop Italian parsley and add to the bowl.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.