Tempeh alla Bisentina

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. 

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