First Rinse your Tomatoes well to get rid of any impurities. Keep a big pot with boiling water ready. You need to peel the tomatoes and the easiest way to do this is by blanching them. That means you make a few cuts into the tomato skin and then you drop them into the boiling water for 1-3 minutes or until you can see the tomato skin detaching from the pulp. Take the tomatoes out and directly into a bowl with ice water to cool them down. Peel the tomatoes one by one, discard the skin.
Chop your skinned tomatoes roughly and keep them in a bowl for the time being.
Add the olive oil to a pan and saute your chopped garlic and onion slices until the onion turns translucent and soft.
Add the tomato pieces to the pan with the chili peppers. Season with basil, parsley, salt, cayenne pepper (or paprika) and black pepper.
Pour in the water and mix all well. Cook on slow heat covered for about 30 minutes or until reduced.
Once finished cooked you can either leave the sauce chunky or you blend it to a smooth paste.
Fill up and store in clean and sterilized jars with lids in the fridge and use within a week.
Makes about 2.2 pounds or about 1 liter, and about 5 pasta sauce uses. This is just an approximate.
You can, of course, use the sauce the way you like and that way you might use less of it in a dish or appetizer.