Grill tomatoes over medium heat until blackened and skins break open. Remove core of tomatoes. (Note you can also remove skins if you don’t like skins in your jam. We don’t mind it personally).
Cook bacon and set aside to cool, then crumble.
Add onions to the bacon pan and cook on medium low until onions are caramelized. This takes about 20-30 minutes. Don’t rush it and turn the heat up higher or you will burn them. Add garlic for the last 5-10 minutes. Drain most of the bacon fat while holding back the onion mixture.
Mash tomatoes with potato masher and add onion mixture, brown sugar, spices and wine. Cook over medium high heat in a non stick saucepan until reduced, stirring occasionally. This takes about 30 minutes to an hour.
Place in canning jars and seal tightly. Use within a week.
Notes: if your tomatoes are not very acidic you may need to add a bit of acid (lemon juice/lime juice/vinegar) to balance the flavors. Each batch of tomatoes varies with the season and variety.
Canning: I did not test canning this spread and cannot offer advice on this. Be aware that tomatoes require a pressure canner and water bath canning this recipe could lead to spoilage and illness.