In a medium saucepan, heat 1 1/2 tablespoons of the olive oil. Add the onion and celery, cover and cook over moderately low heat until softened, about 4 minutes. Add the red bell pepper, garlic and jalapeño and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until shiny, about 1 minute. Add the tomato and cook over moderately high heat, stirring a few times, until it begins to break down, about 2 minutes. Transfer the mixture to a bowl.