Morrocan Tomato Sauce

• 100 ml olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 8 ripe beefsteak tomatoes, skins removed, finely chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 pinch ground turmeric
• salt & freshly ground black pepper
• 100 g toasted sliced almonds
• 1 small bunch fresh parsley, finely chopped
• 1 small bunch fresh coriander, finely chopped

1. Heat the oil in a frying pan over a medium heat.
2. Add the onion and garlic and fry for 6-8 minutes, or until softened.
3. Add the tomatoes, ground cinnamon, coriander, cumin and turmeric.
4. Continue to fry over a medium heat for 18-20 minutes, or until the tomatoes have broken down to a pulp.
5. Season, to taste, with salt and freshly ground black pepper.
6. Add the almonds and stir well to combine.
7. Just before serving, stir in the chopped parsley and coriander.

olive oil, onion, garlic, tomatoes, ground cinnamon, ground coriander, ground cumin, ground turmeric, salt, almonds, parsley, fresh coriander

Taken from www.food.com/recipe/morrocan-tomato-sauce-449613 (may not work)