In a large heavy bottomed sauce pan, on low heat, sweat onion, garlic, and ginger with the olive 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. Reduce by half. Remove from heat.
Place mixture in a blender and blend until smooth. Pass through a sieve into a new pot with the bouquet garni, sugar, wine, and vinegar. Add remaining spices. Simmer until it thickens and reaches the consistency of ketchup.
Remove from heat and remove and discard the bouquet garni. Allow to cool.
Notes
- Toast the seeds by placing them in a dry skillet preheated to medium. Allow to become fragrant and begin to change colour, approximately 2-3 minutes.- A bouquet garni can be made using a small piece of cheese cloth with ingredients placed in the centre and tied up or by using a tea strainer.- This recipe was recreated and sponsored by Tom Gore Vineyards. Their Cabernet Sauvignon can be found at LCBO stores across Ontario. Please enjoy responsibly!