Heat a comal, griddle, or large nonstick pan over medium heat. Add 8 ounces Roma tomatoes and let cook, turning them every 3 to 5 minutes, until browned or blackened in spots, and the skins start to split, about 15 minutes total.

Transfer to a blender and let cool for about 5 minutes. Meanwhile, pick enough fresh cilantro sprigs from ¼ medium bunch until you have ½ cup.

Add ¼ cup of the water, 1 tablespoon of the olive oil, ⅓ cup coarsely chopped yellow onion, 1 peeled garlic clove, 1 teaspoon tomato paste, and ½ teaspoon bouillon paste to the blender. Blend until smooth.

Heat the remaining 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add 1 cup jasmine rice and cook, stirring frequently, until some of the grains have turned opaque and the rice is fragrant, 2 to 3 minutes.

Take the saucepan off the heat. Carefully pour in the tomato mixture (it may spatter) and stir to combine. Add the cilantro, remaining 1 ¼ cups water, remaining 1 peeled garlic clove, and 1 teaspoon kosher salt. Stir to combine and turn the heat on to high. Bring to a boil.

Cover and reduce the heat to low. Let cook until the rice is tender, about 20 minutes. Uncover and use a fork to stir the tomato sauce on top into the rice and fluff the rice (you can remove the cilantro stems and garlic if desired). Taste and season with more kosher salt as needed. Let cool for about 10 minutes before fluffing again and serving.