* 30ml Olive oil
* 1 large Onion, chopped
* Garlic to taste, Diced
* Red chillies, to taste, chopped (optional)
* 2 tablespoons Balsamic vinegar
* 1.5kg peeled Tomatoes (net weight)
* 4 tablespoons Tomato purée
* 6 tablespoons chopped Parsley
* 500ml Vegetable stock

===Method===
* Heat the Oil in a 5 litre or larger Pressure cooker.
* Add the Onion, Garlic and Chillies (if using) and sauté until softened. Add all the remaining ingredients except Parsley.
* Bring to the Boil, stirring constantly.
* Close the lid and bring the pressure up to medium - about 10psi.
* Keep at this pressure for 7 minutes.
* Allow the pressure to reduce naturally.
* Remove the lid and if desired, Boil until the Sauce begins to thicken, stirring constantly.
* Stir in the Parsley.

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