2 packages smoked tempeh, cut in strips
olive oil
2 cloves garlic, chopped or crushed
6 inches rosemary sprig
3 sage leaves
1 bay leaf
¼ cup white wine vinegar
5 ripe plum tomatoes, chopped (or canned if good ripe tomatoes are
unavailable)
salt and pepper
¼ teaspoon dried chili pepper
Heat a little olive oil in a pan and saute garlic for a couple of
minutes. Add tempeh strips with herbs and one tablespoon of wine
vinegar. Sauté for another few minutes, then add two more tablespoons of
olive oil, the tomatoes, salt, pepper, and chili pepper. Stir to combine
and add the rest of the vinegar. Allow to simmer until it reaches the
consistency of a thick, slightly chunky sauce (adding water if
necessary). The stew can remain in the pot, covered, and reheated when
needed.