Italian Liver

1. 1

   In a heavy skillet, in a scant 2 tablespoons of oil, start the onion cooking over low heat.

2. 2

   In a few minutes, add the green pepper, seeded and cut small.

3. 3

   Peel tomatoes; squeeze out most of their seeds and juice.

4. 4

   Cut small.

5. 5

   Add to onion mixture with salt, pepper and basil; cook until vegetables are soft.

6. 6

   Pat the sliced liver dry; thin it as needed.

7. 7

   Cut the strips in pieces about 1 1/2 inches long.

8. 8

   Remove the skillet of vegetables from heat, but keep warm in their pan.

9. 9

   In another skillet over high heat, saute the liver pieces, stirring and turning constantly so they don't stick, until they are cooked through, about 3 minutes. Dump the liver into the waiting skillet of warm onion, etc. Return it to heat for a minute to let flavors combine, then serve. Serves 4 generously or about 2/3 cup well drained, stewed, canned tomatoes.

* Per serving · 4 servings · Values may vary.

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