Chicken Livers Sautéed with Onion and Wine with homemade tomato paste

👨‍🍳 Method

For the homemade tomato paste ✓ Homemade · or skip – back to store-bought

1. 1
   Wash the tomatoes, remove the cores and quarter each tomato.

   KnifeCutting board
2. 2
   Put the tomatoes, the salt and half of the olive oil in a wide pot, cover and cook over medium heat about 20 minutes, until the tomatoes soften and release their liquid.

   StoveWide, shallow pot
3. 3
   Pass the tomatoes and their liquid through a food mill or sieve and return the purée to the pot: the skins and seeds stay behind.

   Food millorFine sieve
4. 4
   Cook uncovered about an hour at a lively simmer, stirring now and then, until the purée reduces by half.

   StoveWooden spoon

   💡The paste burns easily as it dries: stir and scrape the bottom and edges, and once it is thick, don't walk away.
5. 5
   Preheat the oven to 110°C (230°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Grease a wide baking dish with the rest of the olive oil and pour in the purée in a thin layer. Dry in the oven about 3 hours, stirring and scraping the edges every 30 minutes, until the paste is thick, sticky and brick red.

   OvenBaking sheetSilicone spatula
7. 7
   Let the paste cool.

   Jar

To assemble

1. 8
   Ahead of time, clean the liver, pat it dry well with paper towels.

   KnifeCutting board
2. 9
   Heat the olive oil in a large pan over high heat.

   StoveFrying pan
3. 10
   Add the onion and fry for 10 minutes, stirring, until the onion softens and browns.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 11
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
5. 12
   Add the liver over high heat and fry 3–4 minutes per side. Don't overcook: the liver should stay pink inside.

   Stove

   💡Liver is fried fast over high heat: it browns outside and stays pink and tender inside. One more minute in the pan and it turns hard and grainy.
6. 13
   Sprinkle the cumin, paprika, salt and black pepper over the liver and stir.
7. 14
   Add the tomato paste and wine and cook 5 minutes more, stirring.

   Stove
8. 15
   Serve immediately with the chopped parsley and with fresh bread.