Categories: Sauces, Poultry 
      Yield: 6 servings 
  
      1 l  Chicken livers See Note 
           Salt and Pepper to taste 
      1    Clove Garlic chopped fine 
      2 md Onions chopped 
      4 ts Olive Oil 
  2 1/2 c  Tomatoes See Note 
      6 oz Tomato Paste sm can. 
      1 ts Fresh Basil chopped 
      1    Sprig Rosemary to taste 
    1/2 ts Fresh Oregano crushed 
    1/4 ts Cinnamon 
           Salt and Cayenne to taste 
    1/2 c  Dry Red Wine 
      3    Neem leaf, Curry leaf 
           Use Bay leaf as substitute 
  
  NOTE:Seasoned Flour, mix 3/4 cup of flour with salt and pepper. 
  NOTE: Tomatoes, 2 1/2 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.