Drain the roasted red peppers thoroughly in a fine-mesh strainer, pressing gently to remove excess liquid, then pat them dry with paper towels.

Loosely pack fresh parsley leaves into a measuring cup until you reach one-half cup, then roughly chop them by hand. Do the same with fresh oregano, aiming for one-quarter cup of loosely packed leaves.

Peel three garlic cloves and roughly chop them into uneven pieces about the size of a pea.

In a small bowl, whisk together smoked paprika, red pepper flakes, kosher salt, and black pepper.

Place drained roasted red peppers into a food processor, then add fresh parsley, oregano, and chopped garlic on top. Pour in extra virgin olive oil and red wine vinegar.

Pulse the food processor five to eight times, scraping down the sides between pulses with a rubber spatula until you achieve a coarse, textured sauce.

Add the tomato paste and spice mixture to the processor, then pulse another five to six times until everything combines.

Squeeze in the fresh lemon juice and pulse once more to incorporate, then taste and adjust salt, vinegar, or red pepper flakes.