Drain the tomatoes. Choose a few of the firmest tomatoes, chop them, and set aside. Puree the rest of the tomatoes in the blender. Heat the olive oil in a saucepan and saute the onion for five minutes, until softened. Add sugar to help caramelize the onion. Add the wine and boil until reduced by half to cook out the alcohol. Add the chopped and pureed tomatoes. Bring the sauce to a simmer. Add the chocolate, garlic, cinnamon, allspice, marjoram, and cumin. Add jalapeno to taste. Stir in the seitan, currents, olives, capers, and bay leaves. Cook uncovered for about 45 minutes, or until the sauce browns and thickens slightly. Add salt and pepper to taste. Uncover and cook for another 30 minutes, allowing the sauce to thicken. Remove the bay leaves and serve with rice or in the burritos or corn tacos with grated jalapeno cheddar cheese, shredded romaine lettuce, and diced jicama.