Place the tomatoes in a heavy bottomed saucepan with the saffron, ginger, pepper, garlic, onion, olive oil, tomato paste, cilantro and ½ teaspoon cinnamon. Cook over medium high heat, stirring frequently, until the tomatoes cook down and the liquid is evaporated. Once this happens, the tomatoes will thicken and ‘fry’ in the oil. Stir in the remaining ½ teaspoon cinnamon and honey and salt to taste. Keep stirring and simmer for a few more minutes. Remove from heat. This is a great accompaniment to chicken or a sauce for grilled vegetables.