Directions

1. Prepare sofrito: Place roasted tomatoes, Poblano pepper, the first portion of the garlic cloves, cilantro, and first onion in blender/food processor and pulse to a salsa-like consistency. Season to taste with salt and pepper. Set aside. (If using fresh tomatoes, rinse the tomatoes and cut out the stems, then roast them in a 400 degree F oven for 20 minutes.)
2. Sauté diced onion in oil over medium heat for a few minutes. Add diced garlic and sauté 30 seconds.  
3. Add tomato paste, bay leaves, cumin, oregano, salt, and pepper and cook until fragrant, about 2 minutes. Tomato paste should be a nice dark color.