Put the red peppers and water in a blender, and blend until you have a smooth red watery mixture. Then set aside.
Fill a medium sized pot with water and then bring that water to a rolling boil.
As the water comes to a boil, use a small knife to make a few incisions in each tomato. Then, fill a large bowl with water and add your ice.
Add the tomatoes to the boiling water, and after about 30 seconds, use a large spoon (or a slotted spoon) to transfer the tomatoes in the bowl filled with ice-cold water.
Once the tomatoes have cooled, peel off the skin of each tomato and discard it.
Next, cut the tomatoes into quarters and then use your clean hands or a spoon to get rid of the seeds and the excess moisture. Leaving you with the flesh of the tomato.
Now finely dice the tomato flesh, which will leave you with a tomato concasse.
Pre-heat the pot over medium flame for about 1 minute, and then add your olive oil. From there, add your garlic and fry for about 1 minute until it starts to colour.
Add the tomato concasse (the diced tomato) and then add a pinch of salt to help break down the tomatoes. Cover the tomatoes with a lid and cook for 15 minutes stirring occasionally.
Take the lid off, then add your red pepper blend, stir it through and continue simmering the sauce for another 15 minutes uncovered, stirring occasionally.
Season the sauce to taste with salt and pepper. Then season with a pinch of sugar to balance out the acidity. And finally, finish the sauce with your shredded basil.
Store away into containers or bottles, use it for pastas, pizzas or anything else that you believe this sauce will be suitable for.