How to make
Peel the tomatoes and cut them into small pieces. The peppers are cleaned from the seeds and cut into strips.
Pour olive oil over the chopped vegetables, sprinkle with parsley and put on medium heat to stew until the liquid from the tomatoes evaporates and only oil remains.
Once the liquid boils off, add the diced livers, pour enough water to cover the products and cook them for 60-80 minutes on medium heat.
Season with salt and black pepper to taste and serve the dish sprinkled with fresh chopped parsley.
