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Quick Tomato Sauce

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This simple sauce has all the concentrated flavor of a long, slow simmered sauce in a fraction of the time.

2 TB olive oil
2 large cloves garlic, minced
1 large onion, coarsely chopped
1 TB omato paste
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 tsp Balsamic vinegar
3 lbs. plum tomatoes, peeled and seeded and coarsely chopped enough to equal 2 quarts
1 Cup lightly packed fresh basil
3 TB freshly choppped parsely

Heat oil in a 5-liter or larger DUROMATIC pressure cooker. Add garlic and onion and saute until softeneed about 5 minutes. Add tomatoes, tomate paste, pepper, salt, vinegar and basil. Stir until mixture begins to come to a boil.

Close the lid and bring pressure to the econf red ring (15 lbs) over medium high heat. Immediately reduce the heat to stabilize pressure at the second red ring and cook for 7 minutes.

Remove from heat and let cool until the pressure comes down naturally. Remove the lid. Sauce may have some excess liquid depending on your tomatoes. Place the cooker over medium-high heat stirring frequently to prevent burning until the sauce begins to thicken. Add parsely in the last few minutes of cooking. Serves 6-10

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