Italian Liver

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

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

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

Cut small.

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

Pat the sliced liver dry; thin it as needed.

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

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

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.