Place the peppercorns and garlic in the TM bowl. Chop 3 sec/Speed 9.
Add onion to the garlic mixture. Chop 3 sec/Speed 7.
Scrape down the bowl.
Add oil to the TM Bowl. Sautee 5 min/Varoma/Speed 1.5.
Place the halved tomatoes in the TM bowl. Puree 20 sec/Speed 7.
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.
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.
Tomato Passata sauce will keep in a sealed jar in the fridge for up to 2 weeks.