Italian Liver with Tomatoes, Capers & Basil

Clean livers by separating into lobes, then trim of all fat and connective tissues. Cut large lobes in half.

Melt butter in a large frying pan over medium heat. Add tomatoes and garlic. Saute, stirring often, until tomatoes start to soften a little, about 5 min. If garlic starts to brown, lower heat.

Add livers and capers. Pour in about 2 tablespoon (30 mL) of liquid from the caper bottle. Sprinkle with basil. Stir gently until livers are done as you like, 5 to 7 min. Stir in the vinegar and serve over fresh spinach, rice or noodles. Sprinkle with fresh basil.