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.
Notes
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.