Heat oil in a pot on a medium heat. Fry onion for around 8-10 minutes until softened.
Fry off garlic for a further 2 minutes, and then add the paste, puree and spices and cook through for a further 2 minutes.
Pour in the tinned tomatoes and heat through for a few minutes.
Add stock, lime juice, vinegar and stir to combine.
Take the pot off of the heat and use a hand stick blender or pour it into a blender to blitz the mixture into a smoother sauce.
Place the pot back on the heat, add the bay leaf, and bring to a boil. Once it's boiling, reduce to a simmer, and cook for around 15 minutes until thickened. It will be very spitty so have a pot lid handy to protect yourself from volcanic tinga sauce eruptions!