Veracruz Tomato Sauce for Fish

Name: Veracruz Tomato Sauce for Fish
Cuisine: American, Mexican, Latin American
Ingredients: 1/4 cup extra-virgin olive oil; 6 finely chopped garlic cloves; 1 large white onion, finely chopped (about 2 cups); 12 medium plum tomatoes (about 2 pounds), cored and finely chopped, or canned tomatoes with some juice; 1/4 cup capers in brine, drained, or salt-packed capers, rinsed; 25 pimiento-stuffed olives, left whole or halved crosswise; 2 bay leaves; 1/2 teaspoon dried oregano; 1/4 teaspoon dried marjoram; 3 pickled jalapeños, cut into thin strips; 1/2 teaspoon salt; 1/4 cup water