1 small can diced tomatoes
1 small can tomato puree or crush.
1 tablespoon ras el hanout, or at least cumin, cinnamon and clove
salt and pepper to taste.
Cook in a pan greased with olive oil, letting it start to caramelize around the edges between stirs (it should look like "barely beginning to stick" each time, and have the pleasant hissing noise of fresh moisture hitting a hot pan as you stir.
Serve over cous-cous with meatballs.