Heat a medium pot over medium-high heat. Add the tomato paste, water and olive oil to heat. Using a spatula or spoon, stir ingredients together frequently until incorporated and begins to boil a little for about 1 minute.
Add salt and pepper to taste and incorporate. Then add the rest of the ingredients, leaving a little parsley behind. Stir ingredients and lower heat to low. Cover the pot and leave to simmer for about 5 minutes to 8 minutes, checking to make sure the basil and parsley don’t burn. If it’s too thick for you, you can add more water by the tablespoon.
Garnish with remaining parsley.
To refrigerate: Store marinara sauce in a jar or airtight container in the refrigerator for up to a week.To freeze: Freeze sauce in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator or immerse in hot water, then heat on the stovetop.