The deed has been done and it had worked a treat. I did a korma spice base and roasted two thirds of the tomatoes as suggested by @DrEm and also dark brown sugar added. The tomatoes was a mix of bull’s heart, a heritage mix and sweet baby plum on the vine. I used no chillies in the end, as could not be bothered cooking two batches. For such occasions I have my home made, smokey powdered (oven dried) scotch bonnets, the opening of which jar should come with a health warning. I also added some diced paneer to boost the protein content (it also needed using up), it is a pretty good carrier of flavour.
The Auslese worked very well mainly due to the piercing acidity of the Mosel and the abundance of fruit in a relatively young wine. Got the approval of my wife too, which is a rare occurrence.