Heat 2 tablespoons of the oil in a nonreactive saucepan over high heat. Add the onions, bell peppers, celery, jalapeŇo peppers, garlic thyme, and oregano and stir-fry for 2 minutes.
Stir in the tomatoes, bay leaves, Creole Seasoning, salt, cayenne, black pepper, and stock. Bring to a boil and cook for 4 minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat.
Pour the mixture into a food processor or blender and drizzle in the remaining 1/4 cup oil while the motor is running. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat.
Yield: 1 1/3 cups