Use a Dutch oven or a large pot with lid. Chop onion, garlic and parsley fine. Cook in oil over moderate heat until soft but not browned. Add tomatoes, tomato puree, wine, water, vinegar, herbs, salt and pepper. Bring to a boil. Reduce heat and simmer for 40 minutes. This basic sauce may be made ahead of time, to be cooled and refrigerated ,if desired, but heat before adding to fish.