Preheat oven to 400 degrees F.
Rub the tomato, onion, garlic
head, and poblano pepper with 1 tablespoon corn oil
and place them on a foil lined baking sheet. Roast
for 20 minutes or until the tomato and pepper skins start to blacken.
Remove to cutting board to cool. Squeeze garlic to release from its skin. Quarter the onion into 4 pieces. Remove the stems and seed
from the poblano pepper.
Combine all the roasted vegetables in a blender
and blend for 1 minute, or until smooth.
Heat remaining 1 tablespoon corn oil in a medium saucepan
over medium-high heat. Add the tomato mixture, sugar
, salt and pepper. Cover and cook for 6 minutes. Set aside.