Saucy Tempo ;)

  • ½ tsp of fennel seeds

  • 1 tbsp of dried basil

  • 2 tbsp of olive oil

  • 2 fl oz of Tempo Original

  • 2 fl oz of leftover red wine 

  • 28 oz can of peeled tomatoes

  • 1 medium yellow onion, diced

  • Salt and pepper to taste


  • Heat olive oil on medium-low in a heavy-bottom pot.

  • Add fennel seeds and cook until fragrant, approximately 30 seconds.

  • Add dried basil. Cook until fragrant, approximately 10 seconds. 

  • Add diced onions, salt, and pepper. Cook onions until translucent and turning golden. 

  • Add Tempo and cook until most of the moisture has evaporated. 

  • Add the leftover red wine and cook until most of the moisture has evaporated.

  • Add the peeled tomatoes and break them up with a wooden spoon. 

  • Reduce heat to low. Cover the pot with a lid, leaving a small gap, and cook for 4-6 hours. Stir occasionally until sauce is reduced by half. 

  • Viola! Your Saucy Tempo is ready!

  • To serve, heat the sauce with equal parts water (or enough water for desired sauce consistency).    

  • To store, you may freeze this sauce for up to 3 months. 

Tempo's Signature Pasta Sauce