Heat 2 tablespoons olive oil in a saute pan over a low heat, add the shallots and cook for 5 minutes or until soft. Add 1 crushed garlic clove, together with two-thirds of the thyme, the bay leaves and cinnamon. Add the tomatoes, stir briefly, then cover and simmer for 5-10 minutes, to allow the flavours to blend. Season to taste.
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