In a large stock pot, begin simmering the crushed tomatoes and water over low heat. Stir occasionally to prevent the bottom form burning. Adjust the heat if needed. 

Cut the onion in quarters and place it and the garlic in a food processor. Pulse to process to a coarse purée and set aside.

Meanwhile, heat ¼ cup of olive oil in a sauté pan over medium-high heat. When the oil begins to shimmer, add the tomato paste. Fold in the oil and keep adding oil slowly, about 1 tablespoon at a time, until the paste stops absorbing the oil. Add the paste to the stock pot.

In the same sauté pan, add 2 tablespoons of olive oil and scrape up the remaining paste. Add the onion and garlic purée, oregano, parsley, and basil. Again, fold in olive oil, about 1 tablespoon at a time, until no more can be absorbed. 

Add the seasoning mixture to the sauce using a spatula to get all of the mixture out of the pan. Next add the parmesan cheese, salt, and pepper and whisk to distribute the seasonings and cheese throughout the sauce.

Allow to simmer 1 to 1 ½ hours, stirring every 10 minutes or so. You may need to lower the heat to prevent burning. There should be a light froth and some bubbles on the surface of the sauce. Taste after 30 and 45 minutes and adjust seasoning if needed.