What kind of sauce can I make for beef liver?
I boil the liver in order to be healthier but a own variant is to heat it on a pan afterwards or fry it with little oil from the beginning. I made sauce using garlic, a bit of onion and tomatoes. However, the tomato puree is too bland and I am not sure if the tomato puree is the best fit. Maybe I should use diced tomato. What can I do to improve my recipe in the sense already described?