Tomato, Olive, and Caper Compote

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3 tablespoons extra-virgin olive oil

1 small yellow onion, finely chopped

7 cloves garlic, minced

1/2 to 1 jalapeno, seeded and finely chopped

1/4 cup finely chopped celery (with leaves)

7 plum tomatoes (about 14 ounces), halved, seeds squeezed out, and diced

1/2 cup kalmata olives, roughly chopped

2 tablespoons capers

Freshly ground black pepper, to taste

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped parsley