Add the olive oil to a pan over a medium heat.
Add the onion, carrot and garlic and saute for about 5 mins.
Add the tomatoes and continue to saute until the tomatoes start to break down
Add the tomato paste, balsamic vinegar and stock and bring to a boil.
Reduce heat and simmer until stock reduces down - approx 20-30 mins
Roughly blend with a stick blender, add freshly chopped basil and parsley and season to taste with a little black pepper.
Can be used straight away on pasta or veggies noodles or placed in a lidded jar in the fridge.
This can also be frozen.