To prepare in advance banks (400 -500 ml) and lids to sterilitate in a water bath (and the lid in boiling water) for 15 minutes. Tomatoes wash, cut in half.

In skillet, heat vegetable oil. Black pepper and allspice crushed in a mortar and fry for about 2 minutes.

Garlic is cleaned, sliced (not chopped), pour into a pan the spices, fry for another 2-3 minutes, stirring occasionally.

Chop the onion half rings, add to pan, fry gently over medium heat 3-5 minutes, stirring often (onions should soften but not to brown).

Put everything in a deep pan, add the chopped pepper, fry gently for 3-5 minutes.

Tomatoes to RUB on a grater, skins discarded. Pour into a saucepan, add salt and sugar, and stir to cook on medium heat for about 30-40 minutes. The liquid should evaporate and the sauce to thicken. Chop the Basil (you can not finely) and add to the sauce. Cook for another 5 minutes. At the end add the vinegar. Stir and after 2-3 minutes, remove from heat. Allow to cool slightly.

Skip through the blender (to chop a few seconds, the sauce should be homogeneous ). Again bring to a boil.

Sauce pour into banks and a well-spun covers. Leave to cool at room temperature.