Place the peppercorns and garlic in the TM bowl. Chop 3 sec/Speed 9.
20 g garlic, 1 teaspoon black peppercorns
Add onion to the garlic mixture. Chop 3 sec/Speed 7.
200 g onion
Scrape down the bowl.
Add oil to the TM Bowl. Saute 5 min/Varoma/Speed 1.5.
50 g oil
Place the halved tomatoes in the TM bowl. Puree 20 sec/Speed 7.
1000 g tomato
Add sugar, salt, allspice and oregano to the tomato puree. Simmer 40 min/120 degree/Speed 1.5 (MC OUT). Add the strainer to the top of the lid to prevent splatters.
1 tablespoon sugar, 1 teaspoon salt, ½ teaspoon all spice, 2 teaspoon dried oregano
If you want to preserve the sauce add it to sterilized jars and place the topped jars in a large saucepan of boiling water. Allow the jars to boil for 2-3 minutes and then leave them to cool in the water. Once cooled the sauce will be vacuum sealed.
Notes
Tomato Passata sauce will keep in a sealed jar in the fridge for up to 2 weeks.