Meanwhile, heat oil in a large stockpot over medium low. Add onion and ½ teaspoon salt; cook until softened, stirring often so onion doesn’t brown, 5 minutes. Add garlic and cook, stirring, until fragrant and softened, 2 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, 2 minutes. Add Sungold or cherry tomatoes, chipotle, 1 teaspoon salt, 6 cups water and bay leaves. Bring to a simmer, stirring until most of the tomatoes soften and start to burst, 10 minutes. Discard bay leaves.