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. Cool.
For potatoes, cut each potato in half length-wise and toss in the olive oil, salt, and paprika.
On medium heat, place cut side down onto grill. Cook about 4 minutes on each side or until cook through. Remove from heat.
Sprinkle with Parmesan cheese and serve with chilled ketchup.