How to cook
Wash the livers and dry them very well. Roll them one by one in flour and arrange them in a greased baking pan with oil.
Place the baking pan in a preheated 480°F (250 degree) oven and bake them until you slice the vegetables.
Cut the onions into crescents and the garlic and peppers into strips. Remove the baking pan with the roasted livers and place the vegetables on top.
Season them with salt and sprinkle them with as much black pepper and savory herb as you like and pour the tomatoes over the dish, to which you have previously added a teaspoon of sugar. This is done to reduce the acidity of tomatoes.
Pour a glass of white wine (or water) and place the baking pan back into the oven.
Bake the village-style chicken livers for about 40 minutes at 480°F (250 degrees) and make sure to stir them occasionally.