Heat evoo in a medium sized deep pot over medium-high heat. Add onions season with salt and pepper, and sauté stirring occasionally until softened and golden about 5 minutes. Add jackfruit and garlic and sauté until fragrant about 2 minutes. Add tomato paste, and sear until paste has darkened and is very fragrant, paste should be dark red and not black.

Add wine and scrape up any browned bits with a spatula. Add water, stir, cover and simmer for 20 minutes. Adjust seasoning to taste with salt and pepper and serve warm.