Morrocan Tomato Sauce

I found this on the BBC Food site. It is supposed to go with spaghetti - I made it to pour over Morrocan meatballs.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

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