How to boil plantains: rinse first. Leaving the skins on, cut both ends off each plantain then slice in half. In a medium sauce pot, add the plantains and enough cold water to cover them. Cook covered and bring to a rolling boil until the skins split and the plantains tender, yellow flesh is exposed. Allow to cool before slicing.

Slice the plantains on an angle and place in a serving dish. In the sauté pan, heat the olive oil. Once hot, add the onions and jalapeños; stir to prevent sticking and cook for about 1 minute before adding the tomatoes.

Season with sea salt and black pepper. Cook for 1 more minute. Pour the vegetables over the plantains and serve at once.