A delicious homemade ketchup, flavour with whole spices and cabernet.
In a large heavy-bottomed sauce pan, on low heat, sweat onion, garlic and ginger with the oil oil until onion is soft and translucent.
Meanwhile, make a bouquet garni with the coriander seed, fennel seed, celery seed and clove.
Turn heat to medium-high and add the tomatoes and water. Bring to a boil, then reduce heat to a simmer. Simmer until reduced by half, then remove from heat.
Place mixture in a blender and blend until smooth. Pass through a sieve (not too fine) in to a fresh pot. Add the bouquet garni, sugar, wine and vinegar. Add remaining spices. Simmer mixture until it thickens and reaches the consistency or ketchup.
Remove from heat and remove and discard the bouquet garni. Allow to cool, then transfer to a jar, bottle or small bowl. Use immediately or cover and refrigerate to use later. To appreciate the great flavours, serve at room temperature.