Ingredients
- 3 neem leaf
- 2 onions (chopped)
- 1 clove garlic fine (chopped)
- 400 gr tomatoes see note
- 190 gr tomato paste
- 120 ml dry wine (red)
- 20 ml olive oil
- 1 gr basil (fresh chopped)
- 1 gr oregano (fresh crushed)
Use Bay leaf as substitute NOTE:Seasoned Flour, mix 0.75 cup of flour with salt and pepper. NOTE: Tomatoes, 2.5 cups of canned or fresh tomato meat, peeled, and passed through a strainer. Remove the seeds. NOTE:Livers, Method
1. quarter livers,remove membranes dredge with seasoned flour, saute livers in 2 t oil, set aside. Add livers to the sauce during last 10 minutes of cooking. Method
2. quarter livers remove membranes and blanch in 3 cups of simmering seasoned water, set aside. Add livers to the sauce during last 10 minutes of cooking. SAUCE: Saute onions in 2 t oil until soft, add garlic saute 2 more minutes. Add tomatoes, paste, seasoning, and wine. Stir regularly over low heat, simmer for about an hour. Results should be smooth and creamy, This sauce is a very good basic sauce. This original intention of this sauce was to fix chicken livers in a very fine tomato sauce to serve on noodles or pasta.