Chop tomatoes into medium chunks and slice the jalapeño. Remove the jalapeño seeds if you would like it less spicy. Set aside.

Heat 2 tablespoon olive oil over medium-high heat and add diced onion. Sauté until it begins to get translucent, about 3-4 mins.

Add in the sliced jalapeño and minced garlic, and sauté until fragrant and the onion begins to brown, 2-3 more mins.

Add in chopped tomatoes, lower heat, and simmer, until the tomatoes begin to break down, about 5-10 mins. Add salt and stir the dish. Taste and add more salt if needed.

Meanwhile, prepare toasted pine nuts. Sauté pine nuts in 1 tablespoon olive oil over medium heat. Once they begin turning golden, after a couple mins, remove from heat and set aside.

Top sautéed tomatoes with the toasted pine nuts. Drizzle with extra olive oil if desired. Top with chopped parsley and serve with pita bread. Enjoy!