The sauce sounds similar to various ‘Caucasian-style’ ketchups. By which I mean cuisine of the Caucasus, i.e. mainly Georgia, Armenia and Azerbaijan. They love spices there. The spice selection in the rougaille recipes that I found is pretty similar, except the ketchup is made with fresh tomato paste and isn’t cooked, to my knowledge. There’s also the ajika sauce, which includes chili pepper instead of tomatoes, and a variety of other spices depending on the brand — it’s more concentrated and probably more authentic than the ketchups.